Corn Salad with Chile and Lime
Vegan Thumbprint Cookies
2 ¼ cups all-purpose flour
1 tablespoon cornstarch
½ teaspoon salt
1 cup vegan butter, room temperature
⅓ cup organic granulated sugar
⅓ cup organic brown sugar
1 teaspoon vanilla extract
3 tablespoons room temperature unsweetened nondairy milk
Filling: strawberry jam, apricot jam, vegan chocolate-hazelnut spread
Whisk together flour, cornstarch, and salt in a mixing bowl. Set aside.
In another mixing bowl, beat the butter together with the white sugar, brown sugar, and vanilla extract. Beat the mixture at high-speed until light and fluffy. Beat in the non-dairy milk, just until combined.
Begin beating in the flour mixture, about 1 cup at a time, using the mixer on low speed.
Once all of the flour mixture has been added, cover the bowl tightly with plastic and place it in the fridge. Chill the dough for 15 minutes, until the dough has firmed up but is still soft enough to easily shape and handle.
Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.
Measure out tablespoonfuls of dough using a measuring spoon or cookie scoop. Roll each scoop into a ball. Arrange the dough balls on the baking sheets, spaced about 1-inch apart. Use a thumb or measuring teaspoon to make a small indentation in the top of each cookie. Fill each indentation with about ½ teaspoon of filling of your choice.
Bake the cookies until they’ve spread out just a bit and darkened at the edges, about 10 minutes.
Place the baking sheets on cooling racks and allow the cookies to cool for a few minutes before removing them. Store in an airtight container at room temperature for up to a week!
Yield: 36 servings