PREPARATION:

1. Preheat the oven to 350 degrees F. Position a rack in the middle of the oven. Combine all the ingredients in a bowl and stir well with a wooden spoon until smooth. Divide the dough into 1-inch balls, about an exact tablespoon each. Roll each portion between your hands to form smooth balls. Place the balls of dough on ungreased cookie sheets, leaving one inch of space between each. Gently press down in the center with the back of a 1/4 teaspoon measuring spoon in the middle to form the "thumbprint" (or you can just use your thumb).
2. Bake the cookies one batch at a time, for 10 to 12 minutes, or until they have risen and turned a golden brown. If the cookies inflate too much and you lose your "thumbprint," gently press the "thumbprint" right when they come out of the oven and while they are still hot. (You may want to keep an ice-bath near by to cool your fingertips.) Remove the cookies to a wire cooling rack. When cool, fill the center of each with ½ teaspoon of the cider jelly.

   Editor's Note: Look for organic ingredients, and jelly at your local farmers market—or try making your own!