Pistachio Apricot Thumbprint Cookies

½ cup while whole wheat flour or spelt flour or whole wheat pastry flour, or use a gluten-free flour blend or Oat flour to make gf

¼ cup + 2 Tbsp ground raw pistachio

⅛ tsp baking soda

⅛ tsp salt

2 tbsp vegan butter or oil

2 tbsp non dairy yogurt or cashew cream (I use So Delicious Plain Coconut milk yogurt)

⅓ cup + 1 tbsp powdered vegan sugar (use a Tbsp less for less sweet)

¼ tsp almond extract

¼ tsp vanilla extract (optional)

3 Tbsp apricot preserves or jam

Directions at veganricha.com

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