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20 minute dinner recipes

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Fig ’n’ Flax Thumbprint Cookies

http://www.eatingwell.com/recipes/fig_flax_thumbprints.html

From EatingWell:  November/December 2009

We love how the ground flax adds a nutty flavor and the brown sugar caramelizes on the outside of these thumbprint cookies. Fig preserves make this cookie special; other fruit preserves could be used as well.

2 1/2 dozen cookies | Active Time: 45 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat.
  2. Beat butter and 1/4 cup brown sugar in a medium bowl with an electric mixer on medium-high speed until creamy. Add egg yolk and vanilla and beat until combined.
  3. Whisk whole-wheat flour, all-purpose flour, 2 tablespoons ground flaxseeds, cream of tartar, cinnamon, nutmeg and salt in another bowl. Slowly add the flour mixture to the batter and beat on low until just combined, scraping down the sides as needed.
  4. Place the egg white in a small bowl. Combine the remaining 1/4 cup each brown sugar and ground flaxseeds in a shallow dish. Roll slightly rounded teaspoons of dough into balls. Dip one ball at a time into the egg white and then roll in the sugar mixture. Place 2 inches apart on the prepared baking sheet. Press your thumb (or index finger) into the middle of each cookie and spoon enough preserves (about 1/4 teaspoon) into the well to fill it.
  5. Bake the cookies in batches until set, 15 to 17 minutes. Transfer to a wire rack to cool.

Nutrition

Per cookie : 80 Calories; 4 g Fat; 2 g Sat; 0 g Mono; 15 mg Cholesterol; 11 g Carbohydrates; 1 g Protein; 1 g Fiber; 14 mg Sodium; 35 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

Tips & Notes