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Fig ’n’ Flax Thumbprint Cookies

November/December 2009

Your rating: None Average: 4.2 (61 votes)

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.



READER'S COMMENT:
"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? "
Fig ’n’ Flax Thumbprint Cookies Recipe

Makes: 2 1/2 dozen cookies

Active Time:

Total Time:

Ingredients

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar, divided
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 2 tablespoons plus 1/4 cup ground flaxseeds (see Note), divided
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup fig preserves

Preparation

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the cookies in batches until set, 15 to 17 minutes. Transfer to a wire rack to cool.

Tips & Notes

  • 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 flax meal) in the natural-foods section of large supermarkets or in natural-foods stores. Store in the refrigerator or freezer.
  • Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Nutrition

Per cookie: 80 calories; 4 g fat (2 g sat, 0 g mono); 15 mg cholesterol; 11 g carbohydrates; 1 g protein; 1 g fiber; 14 mg sodium; 35 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat



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Recipe Categories

Health & Diet Considerations
Low carbohydrate
Diabetes appropriate
Meal/Course
Dessert
Snack
Ethnic/Regional
American
Ease of Preparation
Easy
Preparation/ Technique
Bake

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