rye and almond thumbprint cookies with lingonberry jam
soft, chewy rye and almond flour thumbprint cookies are rolled in a light coating of powdered sugar; then filled with a tart and sweet lingonberry jam and another dusting of confectioners sugar.
Equipment
- baking sheet
- 1" cookie scoop with tigger release
- parchment paper
- wine cork, optional but fun
Ingredients
- 1 ½ c rye flour (180g)
- 1 ½ c almond flour (168g)
- 1 c caster sugar (200g) sub with super fine or regular sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- 10 tbsp unsalted butter, evenly cubed at room temperature
- 1-2 tbsp water, as needed
- ⅓ c confectioners sugar, optional can also use regular sugar for texture
- ¼-1/3 c lingonberry jam sub preferred jam or marmalade
Instructions
- 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 ¼ batch at a time, working into the dry before adding the next ¼. Dough should look look slightly wet and a bit sticky- "shaggy". If your dough isn't, add 1 tablespoon at a time, working well into the mixture before adding another tablespoon 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 ¼ teaspoon jam.
- Bake unfilled thumbprint cookies in the oven for 7-8 minutes. Carefully pull the cookies from the oven. Using a ¼ teaspoon 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.
Notes
Another way to bake the cookies would be to fill the cookies with jam before baking, instead of baking for 7-8 minutes and then filling with jam. The jam will appear darker in color, but is still incredibly delicious. Its completely up to you!
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