Iced Blueberry Jam Thumbprint Cookies
This healthy blueberry jam thumbprint cookie recipe incorporates white whole-wheat flour and uses less butter than traditional thumbprint cookies. The cookies are drizzled with white icing and filled with vibrant blueberry jam, but you can use any type of jam or icing to make your favorite combination.
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Use pasteurized dried egg whites when making icings (or meringues) that call for uncooked egg whites. You'll find them in the baking or natural-foods section of most supermarkets. Use according to the recipe or reconstitute according to the package directions.
1/2 starch, 1/2 other carbohydrate, 1/2 fat