I love jam cookies. I have previously posted coconut jam cookies on the blog, and whenever I make them I have a tough time controlling myself from finishing the entire batch.
If you have been following me on instagram, you might remember me mentioning about the shoot I did for Gimme Emporium, a local Dallas based business. After the shoot Tina and Jessica, the owners, sent me home with a few of their jams, including a bottle of fig jam, along with a lot of other amazing goodies.
Growing up I loved jam and toast, but nowadays I hardly ever buy jam because of the high sugar content and the different preservatives one finds in most store bought jams. Occasionally though I do still like warm toast with a little butter and homemade fruit preserve but those occasions are rare.
Since I knew V and I wont be eating toast and jam as much, I decided to make these wholewheat cardamom thumbprint cookies with the fig jam I got thanks to Gimme Emporium and am glad I did.
Cardamom is a great spice to add in baked goods, and it pairs so well with the fig jam in these cookies. While the original recipe calls for all purpose flour, I have realized most baked goods and especially cookies turn out great if you sub half of the all purpose flour with whole wheat. The nutty taste of whole wheat is an added bonus to the taste of cookies.
For the jam, you could use store bought or if you are in Dallas, go ahead order Gimme emporium’s.
- 1 cup all purpose flour, minus 1 tbsp
- 1 cup whole wheat flour
- 1 tbsp wheat germ
- 1 tsp ground cardamom
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup butter
- ½ cup sugar
- 1 egg
- 1 tsp vanillas extract
- ½ cup jam
- Combine the flours, wheat germ, cardamom, baking soda, salt.
- Beat butter with sugar until creamy.
- Add the egg, vanilla and mix until combined.
- Fold in the dry ingredients.
- On a parchment lined baking tray, drop tablespoon of the dough leaving 1 inch of space between each dough ball.
- Press your thumb into the top center of each cookie, making a deep depression.
- Fill each depression with fig jam.
- Chill cookies for 1 hour before baking.
- Bake at 350°F until the edges just begin to brown, about 15 minutes.
- Let cool for 10 minutes on the tray then transfer to cooling rack to cool completely. Dust with powdered sugar, if desired.
these look fabulous and will go great with coffee!!!
Thanks Dixya. They are wonderful with tea and coffee or just as is!
These wholewheat thumbprints sound delightful! Love cardamom,..great flavor!
Balvinder recently posted..Pesto Pasta with Fresh Garbanzo Beans
Thanks Balvinder. Cardamom is a lovely spice and does so well in baked goods.
These look so delicious! I love cookies with cardamom.
Thanks Salma 🙂
Looking great Shalloo. Missing your baked goodies. I will start learning now. 🙂
Plan a trip soon! 🙂
Cookies are looking fabolous. The pictures are great.
Thank you so much Shibani 🙂
These look delightful, Shumaila. I don’t purchase jam usually for the same reason. There’s one company that uses only natural fruit sugars… but that usually lasts for about a day because I take the equivalent of 4 servings in one go 😉 I have most of these ingredients on hand, except the wheat germ. Is that necessary? I’m afraid to experiment as much with baking, well because I have enough experience to know that it probably won’t turn out and there’s really no way to fix the dish up after it’s prepared. These look great… would be great with some chai.
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Hey Rafia, thank you. Yes sure you can leave it out. Its not necessary at all- just adding a little nutrition to feel less guilty ;). Hope the fasting is treating you well!
That looks delicious! I love the flavour of fresh figs and these cookies sound delicious!
Thank you Puneeta. I love figs too.
I just made these and they are very tasty. I made a double batch of the dough and tried fig jam, raspberry, apricot, and lemon curd. The cookie on its own is excellent. Thank you for sharing!
So glad you liked it! Thanks for letting me know and also the various other options!