Thumbprint cookies - whole wheat / almond flour

by Tom Cloyd (reviewed 2024-05-18:1655 Pacific Time (USA))

Page contents…

• Introduction ^
• Ingredients ^
• Procedure ^
• Notes ^

 

Introduction ^{^}

A classic, familiar cookie, easily made and baked, and loved by all. This is my radical transformation of Bittman’s excellent recipe.¹

About the transformation:

• All wheat flour is whole wheat - my coarse ground white wheat flour. Commercial red whole wheat flour should work fine.
• 1/2 c of flour was replaced by 3/4 cup of almond flour
• 1/4 c of butter was replaced by the same amount of applesauce (my homemade)

My goal was increased nutrition, and a reduction in the butter used. The transformation worked from the outset, without further fiddling.

 

 

Ingredients ^{^}

• almond flour - 3/4 c - 90 gr. (I use Walmart’s Great Value; Costco also carries almond flour, at a better price)
• whole wheat flour - 1.5 c - 228 gr. (I use my coarse homeground white wheat flour)
• 1/2 t baking powder

• 1/2 t salt

• butter - 1 stick (1/2 c)
• sugar, white - 3/4 c
• egg, large - 1
• vanilla extract - 1 t

• applesauce - 1/4 c

• jam (I prefer strawberry) - Bittman gives cheesecake and lemon curd variations as well

Procedure ^{^}

I have simplified the mixing instructions; my method works quite well.

1. Mix dry ingredients well, in a medium bowl

2. Cream butter and sugar, mix in egg and vanilla, then applesauce - which will curdle the mixture a bit.

3. Dump the butter/sugar mixture into the flour mixture. Cut it in with a large cooking spoon, cutting from the edge to the middle, while constantly turning the bowl. Mix until just combined, but don’t overmix.

4. Put 1.5 T mounds of dough 2” apart on cookie sheet covered with parchment paper or silicone baking sheet (or greased with butter). Make indentation in center of each dough ball bit enough to hold 1/2 T jam or other filling. Fill as desired with jam.

5. Bake at 375F for 15 minutes - until edges brown and tops are very lightly browned.

6. Allow to cool 2 minutes on sheet before removing. Cool completely before serving. Store in air tight container to retain chewy texture.

Notes ^{^}

 

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