Hazelnut Strawberry Cookies

1 cup hazelnuts (or filberts)
1 cup oatmeal
1 cup pastry flour
Pinch of salt
Pinch of cardamom or coriander
Pinch of cinnamon
1/2 cup maple syrup
1/2 cup corn oil
1/3 cup strawberry jam or preserves

Chop hazelnuts and place in blender or food processor. Buzz to a coarse flour, pour into a mixing bowl. Buzz oatmeal in the blender to make a flour, add to the ground nuts. Add salt and spices. Combine maple syrup and oil. Pour over dry ingredients and mix to coat evenly. Form walnut-size balls and place on an oiled cookie sheet. Press cookies with thumb, making a small print to fill with jam. Fill each thumbprint with a half-teaspoon of jam. Bake in 350 degree F oven for 12 to 15 minutes until golden brown. Allow to cool before removing from tray and sampling.

*Vary the ingredients to suit your taste. I usually use walnuts or pecans instead of hazelnuts or filberts. Any flavor jam or preserves can be used and many companies now make them without sugar, using only fruit juice as the sweetener. This recipe can be doubled or tripled.