Dairy, Egg and Nut Free Thumbprint Cookies

Thumbprints are the perfect cookies to make for Valentine’s Day. They are sweet, colorful and easy to make with your kids. The dough is very similar to my Mexican Wedding Cake Cookies, and similarily don’t contain nuts. Many recipes for thumbprints involve rolling the dough balls in finely chopped nuts, which of course, we can’t do. But even if we didn’t have a nut allergy I would still prefer my thumbprints to be nut free. The pure shortbread flavor really comes out with the tiny bit of sweetness from the jam. Since my kids help me make these cookies, we also like to sprinkle a tiny bit of chocolate chips right in the middle indented part. Of course, I’ve gone through the trouble of melting dairy free chocolate to put in the middle as well, but this process is so much simpler and my kids really enjoy doing the sprinkling.

I also love to have my kids do the indentations in the cookies, either with their thumbs or index fingers. It’s another fabulous tactile activity, and lets me step back and watch them do the work…especially since I’m nine months pregnant and need the break! Also feel free to vary the fruit filling to whatever you and your kids like. I think this would also be a the perfect little treat to send in for your kids’ Valentine’s Day’s parties.

Enjoy and happy baking!

Dairy, Egg and Nut Free Thumbprint Cookies

• 1/2 c. confectioners’ sugar
• 2 sticks dairy free margarine
• 2 1/4 tsp. vanilla
• 2 c. flour
• 1/4 tsp. salt
• 1/2 c. fruit preserves such as strawberry, raspberry, apricot (for filling)
• 1/2 c. dairy free chocolate chips (preferably miniature in size for filling)

Preheat oven to 350 degrees and line a large baking sheet with parchment paper, set aside.

In the bowl of an electric mixer combine the confectioners’ sugar with dairy free margarine until thoroughly combined. Add vanilla and mix well. Add flour and salt and mix for about a minute until cookie dough comes together into a ball. Scape down sides as needed.

Use a mini cookie scooper to measure out leveled balls of dough, and roll in between your hands to form a round ball. Place on cookie sheet about an inch apart and use your finger or thumb to make an indentation in the middle of the ball, pressing down slightly. Fill the indentation with 1/4 tsp. of fruit preserves or sprinkle with the dairy free chocolate chips. Bake 15-18 minutes or until just barely golden. Let cool completely on cookie sheet.