Ingredients
Method
Preparation
- Preheat oven to 350° Fahrenheit.
- Place ground flax in a small bowl. Add 3Tb of water. Mix well and set aside to thicken.
Instructions
- In a large bowl, using an electric mixer, combine butter and sugar until soft and creamy.
- Add the flax mixture and vanilla, and blend until light and fluffy.
- Add the salt, and gradually add the flour. Mix until just combined.
- Scoop and roll dough into balls about one inch in size. Roll each ball in the crushed walnuts to coat.
- Gently place each cookie dough ball on a silicone or parchment paper-lined baking sheet about one inch apart.
- With your thumb or the back of a measuring teaspoon, make an indentation into the center of each ball.
- Carefully fill each indentation with about 1/4 teaspoon of jam.
- Place the cookie sheet into the preheated oven for approximately 12-14 minutes, or until the bottom of the cookies are a light golden brown.
- Once done, take the cookies out of the oven and let them cool for about five minutes directly on the baking sheet.
- Once slightly cooled, gently transfer each cookie onto a wire rack to cool completely.
Nutrition
Notes
Recipe Tips:
- For the perfect texture cookie, do not over-mix the flour into the dough. Mix until the flour is just combined.
- This is a firm, stiff dough, so you may need to use a silicone spatula, toward the end of adding the flour, versus an electric mixer.
- Rolling the dough balls in walnuts is optional, so if you prefer not to, or have a nut allergy, that is perfectly fine.
- You can also use a different nut, such as crushed pecans or almonds.
- Consider rolling your cookie dough balls in more brown sugar instead of nuts. Both ways are super tasty!
- Feel free to use a gluten-free, all-purpose flour for those who are staying away from gluten.
- These cookies store well in an airtight container, such as a tightly sealed glass container. Just make sure the cookies are cooled completely before storing.
- You can store these cookies on your kitchen counter for about 5-6 days.
- These thumbprint cookies also freeze well, as long as they are stored in a freezer-safe container.
- They will last in your freezer for up to 6 months.