Raspberry Almond Thumbprint Cookies With Lemon Glaze

• 2 cups almond flour
• 1/4 teaspoon fine grain sea salt
• 1/4 teaspoon baking soda
• 3 tablespoons virgin coconut oil
• 2 tablespoons honey
• 1/4 cup raspberry jam
• 1 tablespoon coconut oil
• 1 tablespoon honey
• 1 tablespoon milk choice
• 1/2 lemon
• 1/4 teaspoon pure vanilla extract

1. Preheat oven to 350u0b0F (180u0b0C). Line a baking sheet with parchment paper.
2. In a food processor combine almond flour, salt, and baking soda.
3. Pulse in coconut oil and honey until a dough forms.
4. Scoop one scant tablespoon of dough and with dampened hands roll into balls.
5. Place onto the lined baking sheet about one inch apart. Wet your thumb and create an indent (be careful as the dough is sticky!)
6. Place 1/2 teaspoon of raspberry jam in each thumbprint.
7. Bake in the hot oven for 8 minutes. Transfer to a rack and let cool.
8. While the cookies are baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove immediately from heat and let sit to cool. Drizzle over cooled cookies. The glaze will set in about an hour.
9. Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days.

almond flour, salt, baking soda, virgin coconut oil, honey, raspberry jam, coconut oil, honey, milk choice, lemon, vanilla

Taken from www.yummly.com/recipe/RASPBERRY-ALMOND-THUMBPRINT-COOKIES-WITH-LEMON-GLAZE-1678479 (may not work)