Fig ’n’ Flax Thumbprint Cookies

From EatingWell: 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.

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? "

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12 Reviews for Fig ’n’ Flax Thumbprint Cookies

05/03/2013

Anonymous

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

Comments

12/30/2011

dcpoppe

Recommends this recipe

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

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12/22/2011

Anonymous

Recommends this recipe

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!

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12/02/2010

Anonymous

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?

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11/15/2010

Anonymous

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.

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