Thumb-print Cookies

1/2 cup honey**
1/3 cup warm coconut oil or clarified butter
1 1/2 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
3/4 cup rolled oats
1 tablespoon cornstarch (or arrowroot)
scant 1/2 teaspoon fine grain sea salt
1/4 teaspoon baking soda
zest of one lemon
your favorite jam or preserves (preferably fruit sweetened) - berry goes nicely

**The original recipe is found here and calls for 2/3 cup honey

Preheat the oven to 350F and line two baking sheets with parchment paper.

Melt the coconut oil in a small saucepan and mix with honey and vanilla in a large mixing bowl. In a separate medium bowl combine the flour, oats, cornstarch/arrowroot, sea salt, baking soda, and lemon zest. Add the flour mixture to the honey and stir until just combined. Let the dough sit for 2-3 minutes and stir once again- the dough should be quite stiff.

Roll the dough into balls one level teaspoonful at a time, and place an inch or so apart on the prepared baking sheets. These will spread. Use a (damp) pinky finger or the back of a very tiny spoon to make a well in the top of each ball of dough. Fill each well to the top with 1/8 teaspoon of jam.

Bake for 7 - 9 minutes or until the bottom and edges of the cookies are just golden. Resist the urge to over-bake, because they will dry right out.