Gingerbread Thumbprint Cookies with Raspberry Jam
This healthy thumbprint cookie recipe has all the flavors of a traditional gingerbread cookie: cinnamon, ginger, cloves and molasses. These soft and chewy gingerbread cookies have an extra kick of spice with a crystallized ginger coating and are filled with raspberry jam--but feel free to fill them with whatever type of jam or preserves you have on hand.
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.
Tip: 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.
1/2 starch, 1/2 other carbohydrate, 1/2 fat