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.
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.
Serving Size: 1 cookie
111 calories; protein 1.3g; carbohydrates 14.3g; dietary fiber 0.6g; sugars 10g; fat 6g; saturated fat 1.9g; cholesterol 8.6mg; vitamin a iu 47.5IU; folate 3.9mcg; calcium 7.7mg; iron 0.3mg; magnesium 9.4mg; potassium 36.2mg; sodium 53.3mg.