Cardamom Flaxseed Thumbprint Cookies
- Sift together flour and powdered sugar. Add flaxseed and cardamom. Add butter and sour cream and mix by hand with a spoon or in a machine, until just combined, without overmixing. Form the dough into a ball and let it rest in the refrigerator for ½ hour.
- Preheat the oven to 350 degrees F. Grease a baking sheet.
- Remove dough from refrigerator and divide it into 20 equal pieces. Roll each piece into a ball. Place balls onto greased baking sheet. Using your thumb or forefinger, make a deep impression in the center of each ball.
- Bake for about 15 minutes or until slightly browned. Allow to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
- In a small pot over low heat, warm the marmalade with ½ teaspoon water and mix. Fill the cookies with hot marmalade. Allow to cool and set before eating.
- Allow to cool and set.
Benefits of Cardamom Flaxseed Thumbprint Cookies
Cardamom is an herb that is often used as a spice in foods. The seeds and the oil from the seeds are sometimes used to make medicine. Cardamom contains chemicals that might kill some bacteria, reduce swelling, and help the immune system.
Ingredients
- 1/2 cup flour + 2 Tbsps flour
- 5 Tbsps flaxseed, ground
- 6 Tbsps powdered sugar
- ½ tsp cardamom, powdered
- 1 stick (1/2 cup) butter, softened
- 1 Tbsp sour cream
- 3 Tbsps kumquat marmalade (recipe follows—can substitute store-bought orange marmalade)
Kumquat Marmalade
- 7 oz kumquats, cut into wedges, seeds removed
- 1 ½ cups orange juice
- ½ oz pectin mix (for 18 oz fruit)
- 2 ½ cups sugar
- Category:
- Cooking:
- Protein: 1.3 g
- Type: Free