Thumbprint Cookies

WE SUGGEST THIS HONEY FOR THIS RECIPE:

INGREDIENTS

• 2 cups cassava flour

• 1/2 cup tapioca flour

• 1/4 cup fresh squeezed orange juice

• 1/4 cup water

• 1/2 cup melted lard or coconut oil (high-quality lard recommended)

• 1/2 cup Humboldt Honey

• 1 teaspoon sea salt

• 1 teaspoon baking soda

• 1 tablespoon cinnamon

• 1 teaspoon nutmeg

• 1 tablespoon vanilla extract (homemade preferred)

• Cranberry sauce or jam (for filling)

DIRECTIONS:

• Preheat the oven to 325 degrees Fahrenheit.

• In a small saucepan, gently melt the lard or coconut oil over low heat. Set aside to cool slightly.

• In a large mixing bowl, combine the melted lard (or coconut oil), fresh orange juice, water, Humboldt Honey, and vanilla extract. Stir well to ensure everything is evenly mixed.

• In a separate bowl, whisk together cassava flour, tapioca flour, sea salt, baking soda, cinnamon, and nutmeg.

• Gradually add the dry ingredients to the wet mixture, stirring continuously until a consistent dough forms.

• Line your cookie sheets with parchment paper to prevent sticking.

• Using a small ice cream scoop or spoon, drop the dough onto the prepared cookie sheets. This recipe should yield approximately 30 cookies.

• Gently press your thumb into the center of each dough ball to create a small well. Be careful not to press too hard or too deep.

• Spoon a small amount of cranberry sauce or jam into each thumbprint. Avoid overfilling.

• Place the cookie sheets in the preheated oven and bake for 12 to 18 minutes, or until the cookies are lightly browned on the bottom.

• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade thumbprint cookies!