Buttery Spice Fig Thumbprint Cookies

Directions

Preheat oven to 350°F.

Coat a large baking sheet with cooking spray or line with parchment paper or a baking mat.

Beat butter and ¼ cup brown sugar in a medium bowl with an electric mixer on medium-high speed until creamy.

Add egg yolk and vanilla and beat until well mixed.

Mix together whole-wheat flour, all-purpose flour, 2 tablespoons ground flaxseeds, cream of tartar, cinnamon, nutmeg and salt in another bowl.

Slowly add the flour mixture to the batter and beat on low until just incorporated, scraping down the sides.

Put the egg white in a small bowl.

Add the remaining ¼ cup each brown sugar and ground flaxseeds in a shallow dish and mix well.

Roll slightly rounded teaspoons of dough into balls.

Dip one ball at a time into the egg white and then roll in the sugar mixture.

Arrange 2 inches apart on the prepared baking sheet.

Press your thumb (or index finger) into the middle of each cookie and spoon enough preserves (about ¼ teaspoon) into the well to fill it up.

Bake the cookies in batches until set, about 16 minutes. Cool a few minutes in the sheet.

Transfer to a wire rack to cool completely.

Store in an air-tight container.