Quick, Sturdy and Top Shelf –  These Cookies are Classics

For those who don’t like to bake, use rolling pins, sifters, nor fuss with cookie cutters,  these drop cookies are entry level baking greatness!

RECIPE: Makes 16 to 20

• almonds, raw,  2 cups 
• rolled oats, 1 cup 
• cinnamon, 1/4 tsp
• salt, 1/8 tsp 
• maple syrup, 1/3 cup 
• vegetable oil, bland, 1/4 cup 
• almond extract, 1/4 tsp 
• water, enough to form dough 
• raspberry jam, to fill each cookie

INSTRUCTIONS:

1. Preheat oven to 350 degrees. 
2. Using a food processor pulse almonds and oatmeal into a fine meal. Texture is done when a few small balls begin to appear while processing.
3. In a large bowl mix the meal, cinnamon, salt, syrup, oil and almond extract.
4. Add just enough water to form a medium-soft dough.
5. Keeping your fingers moist form walnut sized balls. Place on cookie sheet and slightly flatten. They will not spread. Make a thumbprint atop each cookie.
6. Fill each indent with jam. 
7. Bake for 15-20 minutes—until golden with a few brown spots. The brown spots are pure flavor.