Butter and Strawberry Jam Thumbprint Cookies

1. Preheat the oven to 350 degrees.
2. Spread a teaspoon of butter on the cookie sheet and set aside.
3. In a food processor, grind the almonds into a coarse meal, transfer to a small bowl and set aside.
4. Now add the rolled oats to the food processor and grind into a coarse flour.
5. Then add the almond meal, teff flour, cinnamon, and salt back into the work bowl of the food processor. Pulse 1-2 times to combine ingredients.
6. Slice the cold butter into 1” slices and add to the work bowl of the food processor. Process pulsing a couple of times until the mixture resembles coarse cornmeal.
7. Add the maple syrup and vanilla to the flour and butter mixture and pulse a few times for about a second each until the dough starts to hold together.
8. Using your hands, take a little of the dough out of the food processor, and make a walnut sized ball to make sure it holds together well. (You may need to add 1 more tablespoon syrup for the dough to hold together).
9. Make 24 walnut sized balls, and place on buttered cookie sheet about 1 inch apart.
10. Press thumb gently in the center of each ball to make space for the jam. Then fill each thumb print with about 1/2 teaspoon of jam.
11. Bake cookies for 12-15 minutes, or until golden brown.
12. Remove from the oven and let the cookies cool for about 30 minutes before indulging.