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Fig 'n' Flax Thumbprint Cookies
Fig 'n' Flax Thumbprint Cookies
13 Reviews
From: EatingWell Magazine, 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.
- By: Amy Knapper Whitinsville
Ingredients 30 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 30 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup unsalted butter, at room temperature
- ½ cup packed dark brown sugar, divided
- 1 large egg, separated
- 1 teaspoon vanilla extract
- ½ cup whole-wheat flour
- ½ cup all-purpose flour
- 2 tablespoons plus ¼ cup ground flaxseeds (see Note), divided
- ¼ teaspoon cream of tartar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ½ cup fig preserves
Preparation
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Active
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Ready In
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat.
- Beat butter and ¼ 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 ¼ 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 ¼ 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.
- 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.
- Serving size: 1 cookie
- Per serving: 81 calories; 4.0 g fat(2.0 g sat); 1.0 g fiber; 11.0 g carbohydrates; 1.0 g protein; 9.0 mcg folate; 14 mg cholesterol; 7.0 g sugars; 5.0 g added sugars; 104.0 IU vitamin A; 0.0 mg vitamin C; 10.0 mg calcium; 0.0 mg iron; 14 mg sodium; 35.0 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1 other carbohydrate, 1 fat
Reviews 13
April 26, 2015
By: EatingWell User
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! =)
May 03, 2013
By: EatingWell User
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
December 30, 2011
By: Bmds78
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
December 22, 2011
By: EatingWell User
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!
December 02, 2010
By: EatingWell User
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?
November 15, 2010
By: EatingWell User
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.
August 13, 2010
By: EatingWell User
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.
June 02, 2010
By: EatingWell User
Got rave reviews on these cookies from everyone who tried them. I will double the recipe next time!!
December 20, 2009
By: EatingWell User
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!
