Hi, we're Shoshi and Tzippy Newman. Two sisters under the age of 12 who love to bake for Shabbat! Join us as we bake up easy, kid-friendly treats for Shabbat each week!

We’re back again! And this time it’s the Pesach edition!

We don’t use a lot of store-bought ingredients over Pesach, but one thing we do use is lots and lots of almond flour. My mother says she’d rather us eat a cookie made from almond flour for breakfast than the Pesach cereals, because it’s full of protein!

This recipe is very simple and the dough can be used for many different desserts. I (Tzippy) used it to make a pie with the strawberry jam filling and a sliced plum topping! Delicious! The sky’s the limit, but try our favorite version, the strawberry thumbprint cookie.

Thumbprint Cookies

Step One:

Clear your counters!!

Step Two:

Wash your hands!

Step Three:

Gather your ingredients:

For the Cookie Dough:

3 cups almond flour

1 cup sugar

2 eggs

1/2 teaspoon salt

For the Strawberry Jam:

1 (16-ounce) container strawberries, cleaned and sliced

1/3 cup sugar

2 tablespoons water

1 tablespoon lemon juice (optional)

Step Four:

Make the jam. Let all ingredients simmer on a low flame for about 20 minutes until it looks like it’s getting sticky. Turn off the flame and let it cool.

Step Five:

While that’s happening, make the cookie dough.

You will need:

One glass bowl

One baking sheet lined with parchment paper

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Form balls of dough into circles and then make a thumbprint in the middle: they can be as big or as small as you like.

3. Use a teaspoon to place some jam in the thumbprint of the cookie.

4. Put on a baking sheet and bake for about 15 minutes or until it no longer looks raw. Let cool before biting in!

Mmmmmmm they are so delicious! Think of us when you eat them!

Enjoy!!