Fig ‘n’ Flax Thumbprint Cookies
- Active Time 45m
- Total Time 1h 15m
2 1/2 dozen cookies
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.
- 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 Tip), 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
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.
Beat the butter and 1/4 cup brown sugar in a medium bowl with an electric mixer on medium-high speed until creamy. Add the egg yolk and vanilla and beat until combined.
Whisk the 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.
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.
Bake the cookies in batches until set, 15 to 17 minutes. Transfer to a wire rack to cool.
Tip: <br>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&#8217;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. <br><br>Make Ahead: 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
80 calories; 4g total fat; 2g total saturated fat; 15mg cholesterol; 14mg sodium; 11g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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