Honey & Cashew Thumbprint Cookies

slightly adapted from Ashley Skabar/About.com

2 cups whole grain rolled oats

1 heaping cup of cashews

1/4 tsp. sea salt

2/3 cup honey

*1/2 cup Safflower oil (or canola oil)

fruit juice sweetened jam or preserves

Heat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.

The original recipe calls for oat flour, but we used rolled oats and pulsed in a food processor until finely ground into flour. You could use a blender as well or just buy oat flour. Transfer to a medium mixing bowl. Next, finely grind the cashews and add to bowl along with salt.

In a small bowl, whisk the oil and honey until combined.

Tart tip: Measure the oil first so the honey doesn't stick to the measuring cup.

Fold the wet ingredients into the dry until the mixture forms a dough that just holds together.

Form into 2 inch balls...

Press your thumb in the center of the ball...

And fill with preserves...

Bake for 15 to 20 minutes until cookies are golden brown. We took ours out at 16 minutes and let them sit so they were nice and soft. If you want them crispier, more like a shortbread, leave them in for the whole 20. Cool and enjoy!

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