its december and that means all the cookies! at no other time of the year are cookies so celebrated and for good reason! they are the perfect gift, a must for cookie exchanges and honestly,..who doesn't LOVE a great cookie?! one of my hands down favorite cookies is the thumbprint cookie. i really wanted to make a version i had never had before and just so happened to have picked up a bag of rye flour and a jar of lingonberry jam (eeek!). a quick search of the internet turned up very few rye thumbprint cookies. one that I did come across used whole ground up pecans. since im not the biggest fan of pecans, my mind instantly went to the bag of almond flour and that's how these cookies came to be!
a few tips...
- a light rye flour was used to make these. since rye flour differs from all purpose flour, its best to stick with this kind of flour for this recipe, but in a pinch all purpose will work, too!
- almond flour was used in this recipe, but you could also use any nut/nut flour in its place. just make sure to process the nuts in a food processor until fine like a flour.
- a cookie scoop makes this much easier to get the same size cookies. i highly recommend using one if you can. if not, you can also try to use a tablespoon measuring spoon.
- one of my tricks for making the dent the same in all the cookies is by using a wine cork. its so fun!
- the lingonberry jam was purchased at IKEA, but i also seen jars at World Market and specialty grocery stores in my city. if you don't have access to this particular jam, raspberry works really well, too. its classic for a reason!
- its completely optional to add another dusting of confectioners sugar once the cookies have cooled. i love it because it makes the cookies feel more festive, but they are completely delicious without.
- these keep in an airtight container for 3-4 days (if they last that long...they won't 😉 )
enjoy these with friends and family. have a wonderful holiday season. -megs
rye and almond thumbprint cookies with lingonberry jam
- baking sheet
- 1" cookie scoop with tigger release
- parchment paper
- wine cork, optional but fun
- 1 1/2 c rye flour (180g)
- 1 1/2 c almond flour (168g)
- 1 c caster sugar (200g) sub with super fine or regular sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 10 tbsp unsalted butter, evenly cubed at room temperature
- 1-2 tbsp water, as needed
- 1/3 c confectioners sugar, optional can also use regular sugar for texture
- 1/4-1/3 c lingonberry jam sub preferred jam or marmalade
- Preheat the oven to 325 F and line two baking sheets with parchment paper. Whisk together the rye and almond flour, sugar, cinnamon and salt. make sure the dry ingredients are very well combined. Add cubed butter 1/4 batch at a time, working into the dry before adding the next 1/4. Dough should look look slightly wet and a bit sticky- "shaggy". If your dough isn't, add 1 tbsp at a time, working well into the mixture before adding another tbsp of needed.
- Using a 1" cookie scoop with a trigger release, scoop dough and gently drop onto prepared cookie sheets. Place in the fridge to chill for 30 minutes. Pull cookie sheets out of the fridge, roll scooped dough into balls. If desired, you can also lightly roll balls in condectioners sugar. Using a wine cork, bottom of a wooden spoon or your thumb, firmly press a small dent into each cookie. This should be deep enough to hold about 1/4 tsp jam.
- Bake unfilled thumbprint cookies in the oven for 7-8 minutes. Carefully pull the cookies from the oven. Using a 1/4 tsp measuring spoon, fill each dent with jam. Return cookies to the oven and bake an additional 4-5 minutes, for a total of 12-14 minutes. Cookies will not spread too much and will have a light golden color. Cool cookies on the baking sheet, on a cooling rack for 5 minutes. Gently remove cookies from the baking sheet and cool an addtional 10 -15 minutes. Cookies are now ready to eat! If dusting with confectioners sugar, allow cookies to cool for a total of 45 minutes.
did you make this recipe?
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