This healthy blueberry jam thumbprint cookie recipe incorporates white whole-wheat flour and uses less butter than traditional thumbprint cookies. The cookies are drizzled with white icing and filled with vibrant blueberry jam, but you can use any type of jam or icing to make your favorite combination.
4 dozen 1 1/2-inch cookies
Active Time: 1 1/2 hours |
Total Time: 1 1/2 hours
Cookie Dough & Filling
2 cups all-purpose flour, plus more if needed
2/3 cup white whole-wheat flour (see Tips)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup canola oil or corn oil
4 tablespoons unsalted butter, slightly softened
1/2 cup plus 1 tablespoon granulated sugar
1 large egg
Finely grated zest of 1 medium lemon
1/4 cup plus 1 tablespoon honey
2 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract or lemon extract
1/2 cup blueberry jam or preserves
White Cookie Icing
1 cup confectioners’ sugar, plus more as needed
1 tablespoon dried egg whites (see Tips)
2-4 tablespoons water
1/2 teaspoon light corn syrup
1/4 teaspoon vanilla or almond extract
To prepare cookies: Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper.
Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat oil, butter, sugar, egg and lemon zest in a mixing bowl with an electric mixer on low speed until well blended. Beat in honey, vanilla and almond (or lemon) extract until evenly incorporated.
With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated. Beat in the remaining flour mixture until just incorporated.
Divide the dough into quarters. Roll each quarter into a 9-inch “log.” Slice the log into 12 equal pieces. Roll each piece into a ball. Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb. Fill with about 1/2 teaspoon jam.
Bake the cookies on the center rack, one pan at a time, until firm when pressed near the edge, 8 to 12 minutes. Let stand for 5 minutes, then transfer to wire racks to cool to room temperature.
To prepare icing & decorate cookies: Stir together confectioners’ sugar and dried egg whites in a small bowl. Stir in 2 tablespoons water, corn syrup and vanilla (or almond) extract until completely smooth. Add a little more water if necessary to achieve a thin consistency for drizzling. Spoon the icing into a small plastic bag with a tiny tip of one corner snipped off. Drizzle over the cooled cookies. Or dip a fork into the icing and quickly wave it over the cookies. Let stand until the icing sets before storing the cookies.
Per cookie :
3 g Fat;
1 g Sat;
1 g Mono;
6 mg Cholesterol;
14 g Carbohydrates;
1 g Protein;
0 g Fiber;
32 mg Sodium;
16 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 other carbohydrate, 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Use pasteurized dried egg whites when making icings (or meringues) that call for uncooked egg whites. You'll find them in the baking or natural-foods section of most supermarkets. Use according to the recipe or reconstitute according to the package directions.