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.

Amy Knapper Whitinsville
Source: EatingWell Magazine, November/December 2009
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.

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  • 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.

  • 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.

  • 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.

  • Bake the cookies in batches until set, 15 to 17 minutes. Transfer to a wire rack to cool.

Tips

Make Ahead Tip: Store in an airtight container for up to 5 days. Or bake with no preserves and reduce baking time to 12 to 14 minutes; freeze the unfilled cookies for up to 3 months. Defrost at room temperature before filling with preserves.

Ingredient Notes: Look for ground flaxseeds (or flaxmeal) in the natural-foods section of large supermarkets or in natural-foods stores. Store in the refrigerator or freezer.

Nutrition Facts

80.5 calories; protein 1g 2% DV; carbohydrates 10.6g 3% DV; exchange other carbs 0.5; dietary fiber 0.7g 3% DV; sugars 6.8g; fat 4g 6% DV; saturated fat 2.1g 10% DV; cholesterol 14.3mg 5% DV; vitamin a iu 103.9IU 2% DV; vitamin cmg; folate 9.3mcg 2% DV; calcium 10.3mg 1% DV; iron 0.3mg 2% DV; magnesium 10.2mg 4% DV; potassium 35.3mg 1% DV; sodium 14.1mg 1% DV; thiamin 0.1mg 5% DV; added sugar 5g.

Reviews (13)

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13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/26/2015
Quick easy and delish! This recipe is delicious. I made a modification: I used the whole egg in the dough and did not do the egg white and sugar topping. The level of sweetness was perfect without the extra sugar on top. For me it's not necessary as it already has the sweet fig preserves. I don't keep cream of tartar stocked so I substituted with baking powder. The cookies turned out perfect. My batch made 14 will definitely make again! =) Read More
Rating: 3 stars
05/03/2013
Nice texture tasty I think these cookies turned out nice they have good flavor and I like the texture from the flax meal. The only problem I ran into was with the egg white--not only is it rather gross ha but when you go to roll the cookies in the sugar the sugar dissolves in the egg white. Also when you bake them the egg white melts and oozes around the cookie ruining the shape. I tried foregoing the egg white with the second pan and it worked fine. (I think different types of preserves would work too not just fig--I used apricot jam). Will probably make them again. Pros: Nice texture tasty healthy Cons: Rather ugly poor instructions Read More
Rating: 5 stars
12/30/2011
Voted BEST for another year! in the 'vote by eating' these once again are the very first cookie gone from the plate in 2011 with so many requests for the recipe. Third year in a row! EatingWell should consider this a Grand Supreme multi-year winner! Pros: coating ease of making reliability nutrition Cons: none Read More
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Rating: 4 stars
12/22/2011
Love these did some additions These cookies are fantastic. I ground pistachio nuts and added them to the brown sugar/flax coating and then did half with low sugar raspberry preserves and half with low sugar apricot preserves. They were beautiful. I also used a truffle scoop (looks like a mini ice cream scoop with a quick release) and that made the process go much quicker. These are going to become a regular holiday treat in my house! Read More
Rating: 5 stars
10/30/2011
These cookies are fantastic. Remember to use one hand to dip in the egg white and the other to roll in the flax/sugar mixture. Keeps things clean. I made 2 doz cookies and they were quite small; next time I'll try to make 2 1/2 dozen; they will be even smaller. I used black mission fig preserves - very sweet. These cookies are delicious. Read More
Rating: 5 stars
10/30/2011
OMG! as my daughter would say! I feel like I have died and gone to heaven! I love Flax anything and this recipe looks amazing. Thank you for the recipe. I cannot wait to try it. Read More
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Rating: 5 stars
10/30/2011
I found the dipping process extremely messy and am wondering if this step is necessary? Also I made exactly 2 1/2 dozen cookies and found that there was a lot of the flax/brown sugar mixture leftover. Read More
Rating: 5 stars
10/30/2011
My whole family loves these cookies and they worked well a a gift. My 5 year old son calls them jelly donuts. I will make them often. Read More
Rating: 5 stars
10/30/2011
These are GREAT cookies - my husband said it's like a fruit cobbler with every bite! I used fresh persimmon - it gelled nicely and tasted great! Read More
Rating: 5 stars
10/30/2011
Got rave reviews on these cookies from everyone who tried them. I will double the recipe next time!! Read More
Rating: 5 stars
10/30/2011
I made these for Christmas gifts and everyone loved them. I continued to make batch after batch becasue they disappeared from the kitchen. They are a little time intensive but very worth it. It is a small batch recipe so double triple or quadruple it. I even used apricot preserves on some; they were great too but not the same unique and wonderful flavor as those with the fig preserves. Read More
Rating: 5 stars
10/29/2011
I can't believe I waited a year to make these cookies. (I clipped the recipe back in 2009). They were worth the wait and are now one of my favorites! Absolutely delicious. I agree there was a lot of topping mixture leftover so I'll halve those ingredients next time. Read More
Rating: 5 stars
10/29/2011
I loved these - really came out perfectly - one question for anyone - would it work as well to substitute a festive sanding sugar in place of the brown sugar in the final step? Read More