Thumbprint cookies are an old-fashioned treat, a little cookie well holding a dot of jam. Here, they're reinterpreted with walnut oil and whole-wheat pastry flour for today's healthier eating standards--and, of course, with chocolate, simply for the taste. Source: EatingWell Magazine, February/March 2005

EatingWell Test Kitchen
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Ingredients

Directions

  • Position rack in the center of the oven; preheat to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

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  • Whisk all-purpose flour, whole-wheat flour, baking soda and salt in a medium bowl until well combined. Grind walnuts in a food processor until they resemble coarse meal.

  • Beat butter, oil, granulated sugar and brown sugar in a large bowl with an electric mixer until almost creamy--the mixture may still be a little grainy. Beat in egg and vanilla; scrape down the sides and beat in melted chocolate and the ground nuts. Stir in the dry ingredients with a wooden spoon until just incorporated.

  • Roll 1 tablespoon dough into a ball, place on the prepared baking sheet and flatten slightly until it looks like a deflated basketball. Continue with the remaining dough, spacing the cookies 2 inches apart.

  • Bake the cookies for 6 minutes. Remove from the oven and gently press your thumb or the end of a wooden spoon in the center of each cookie. Place 1/2 teaspoon jam in each indentation. Bake until the jam is melted and the cookie is set but still a little soft, 8 to 10 minutes more. Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch.

  • Enhancements

  • Use any flavor jam you want, just don't use preserves (the pieces of fruit may be too large) or jelly (it will melt too quickly and run).

Tips

Tip: To toast chopped walnuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Cooking Tip: To melt chocolate: 1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature. 2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Nutrition Facts

111 calories; 6 g total fat; 9 mg cholesterol; 53 mg sodium. 14.3 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
My cookie monster husband LOVED these and I'm making a third batch for our diabetic house/pet sitter for the holidays. Read More
Rating: 5 stars
10/30/2011
I Love this recipie!!! Read More
Rating: 5 stars
10/30/2011
i tried this for some healthy school lunches and they are a big hit! They are delicious Read More
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