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! =)
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
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
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!
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.
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.
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.