Happy week of Valentine’s, y’all!
We celebrated on Friday night with the perfect Galentine’s bash – a night of chocolates, popcorn, so many salty snacks (specifically those rye chips because those are my JAM!), a cheese and cracker spread, many wine bottles, coffee, and night of great conversation to celebrate female friendship. Make sure you tell your lady friends how much you appreciate them this week!
Another way to celebrate Valentine’s? COOKIES. I made so many cookies this last week it was kinda crazy, but I also ate a couple salads so that basically cancels all those cookies out, right?
When it comes to cookies I definitely play favorites. Don’t give me anything with nuts or raisins in it, the dough should preferably be chocolate or the cookie should contain chocolate – M&Ms, white chocolate, mini chocolate chips, etc. I also might have a slight obsession with Linzer cookies. I typically think of Linzer cookies as holiday treats, so a simpler rest of the year cookie is a thumbprint cookie with a big dab of jam. When it comes to jam, I have high standards. I really believe that jam should bring out the flavors of the season and that you should be able to taste the fruit. Honestly, you should be able to eat jam straight off of a spoon – that’s how good it should be. Luckily MPLS has great local vendors (can’t wait for the summer farmer’s market to come back!) and the best jam happens to be here in town too.
I used three different flavors from Serious Jam to top off my cookies and you couldn’t go wrong with any of them. The cookie base is nutty and earthy, so slightly sweet and warm jam flavors go best with them. The Salted Strawberry Jam was perfect, the Apple Brandy Butter was divine, but the Orange Curry Cranberry Butter was the bee’s knees. All the ingredients that Heidi uses in her jams are local (like local apples in that apple brandy jam!!) and in season which is why the strawberry jam literally tastes like taking a bite out of a fresh strawberry. Use all the flavors – you can’t go wrong. Be forewarned, these cookies are NOT super sweet. So if you want a little extra sweetness add a smidge extra of the maple syrup and coconut sugar. I think the jam adds enough sweetness, so just add a little extra jam if you do want something a little sweeter.
- 1/8 cup almond butter
- 1/8 cup peanut butter
- 1 tbsp ghee
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 cup maple syrup
- 1/2 tbsp molasses
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 cup coconut flour
- 1 tsp coconut sugar
- Preheat oven to 350 degrees F.
- Add the nut butters, ghee, vanilla, spices, maple syrup, and molasses to a large bowl and mix together to combine until smooth.
- Add the dry ingredients and combine until dough comes together, it should be smooth and come together into small dough balls.
- Form little dough balls of about 1 tbsp of dough and place on a lined cookie sheet. Using the end of a wooden spoon, press down on the dough balls to create an indent. Bake in oven for about 6 minutes.
- Take cookies out of oven and let cool, add a teaspoon and a half of jam to the cookies. Enjoy!