Jam Thumbprints – A Cookie Classic
Even though we’re addicted to our wholesome organic food, we can always make exception for an excellent, homemade organic cookie. This is a classic cookie recipe, tried and true. Make your cookies with the best ingredients and you will taste the difference – organic ingredients top to bottom, REAL organic butter (no fake fats), BBF Eggs and homemade jam (it’s not hard).
The cookies are rolled in chopped Fillmore Farms Organic English Walnuts. These nuts are a customer favorite and come directly from Fillmore Organic Farm in California where they are grown and harvested. They taste 100 times better than the sad, aged nuts at the store.
Thank you to our friends at Coneflower Farm in Tiskilwa, IL for the delicious, organically grown strawberries. We harvested the sweetest berries in June and froze them for winter snacking and special treats like this recipe.
Use the best and you will get the best. Enjoy!
Make Strawberry Jam:
We make jam as we need it and store in the fridge. Using frozen whole strawberries, we place strawberries in sauce pan and heat gently until completely thawed. Using a potato masher, we mash strawberries until very broken up. We add organic sugar but much less than traditional jam recipes. My estimate is 1/3 to 1/2 cup sugar to 2 cups of fruit. Cook fruit and sugar on low until mixture begins to thicken, stirring often. This may take 20 minutes or so. This will be a spreadable jam, thinner than store bought, which is how we like it. Experiment with your own fruit to sugar ratio or use honey instead.
Once jam has thickened, remove from heat and set aside. Jam will hold for weeks in the fridge but probably won’t last that long!
Now the Cookie
2/3 cup butter
1 1/4 cup all purpose flour
1/4 cup whole wheat flour
2 T ground flax seeds (flax meal)
1/3 cup sugar
2 egg yolks
1 tsp real vanilla extract
2 slightly beaten egg whites
1 cup finely chopped walnuts
1/2 cup favorite homemade jam – strawberry is brilliant
In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half the flours, all the sugar, egg yolks, and vanilla. Beat until thoroughly combined. Beat in the remaining flour and flax meal. Cover and chill about 1 hour until easy to handle.
Shape dough into 1″ balls. Roll balls in egg whites, then in chopped walnuts. Place 1 ” apart on a greased cookie sheet. Press centers with your thumb. Bake at 375 degrees for 10-12 minutes or till edges are lightly browned. Cool cookies on a wire rack. Just before serving, fill centers with jam. Makes about 42.