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From the kitchens of  Jacq these beautiful biscuits come from one of FA's baking furs who wished to share some of the delights that they create.

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Every once in a while, when I can manage a decent photo, I will be uploading a scone or cookie recipe from the stock I throw together at work.

Raspberry Almond Thumbprint Cookies

Ingredients
- 2 Tablespoons Ground Flax Seed
- 2 1/2 Cups Unsweetened Almond Milk
- 1 Tablespoon Vanilla
- 1 Tablespoon Almond Extract
- 1/2 Cup Safflower Oil
- 1 1/2 Cups Cane Sugar
- 6 Cups Brown Rice Flour
- 2 1/4 Cups Ground Silvered Almonds
- 1 Teaspoon Sea Salt
- 1 Tablespoon Baking Powder

Instructions
- Place Ground Flax Seed and all liquid ingredients in mixing bowl.
- Combine dry ingredients, including Ground Silvered Almonds, and add to liquid ingredients.
-Mix until all is combined.
- Relax dough overnight.
- Use a small ice cream scoop to obtain correct amount of dough. Roll the dough in additional Silvered Almonds and place on tray.
- Use your thumb to imprint the center of the ball, flattening the dough slightly is recommended.
- Take a Tablespoon of Raspberry Jam and and place in the thumbprint crater.
- After filling the sheet pan, bake at 325' for 10 minutes. After the first 10, rotate in the oven and bake for a final 10 minutes.

Unsure of exact yield. Double, triple, or quadruple the recipe as needed. I should also mention that we use all or mostly organic ingredients at work. This is optional, but recommended.

Enjoy!

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