I have plenty of favorite cookies, but only a select few make it into my top 10. These Thumbprint Cookies with Whole Grains always make the list. I just love the tender shortbread style cookie with the indention of preserves is just right!!
These particular preserves are made by my little sister Anna, who can be found on Instagram @greenogden. She makes the best preserves and even sells them occasionally. The preserves I love for these cookies are the apricot vanilla bean.
Recommended Grain Flour for Cookies
Now, when making cookies and cakes with whole grains, a whole wheat pastry flour is the best. It is lower in protein and lends itself to a more tender cookie. For yeast breads I always go with a hard winter wheat as opposed to a soft winter (pastry flour).
Where to buy your flours and kernels
Grinding your own grains would be the best option, but if you aren’t able, buy the whole wheat pastry flour! Here are the wheat kernels I have buying recently. I just love this company, and this is not a paid advertisement, I paid for my wheat. Farm Fresh is a small family owned company out of Central Washington.
Grain Mill of Choice
My grain mill of choice is the Nutrimill. I have used it for years with no complaints. It grinds quickly and for a home mill, is relatively quiet.
These cookies are made just like their traditional counterparts, plus subbing in the whole wheat flour. Start by mixing your butter and sugar until light and fluffy.
Add in eggs and vanilla. Once the egg is added, be careful not to over mix. You only want to mix until the ingredients come together, not any longer than that. Scrape down and add in flour mixture. Mix again and scrape down.
Next is scooping. I use this scoop and love the size! I try not to make my cookies too big as I know I am going to have multiples, I just can’t resist. Lining my cookie sheets is a must as well. It makes clean up so quick!
I like to scoop all my cookies first. With these I am doing a 3×4 pattern, so 12 cookies per sheet pan.
These cookies are much more pretty if you roll them before making the indention.
If the sides crack a little, you can just smooth back into place. Although I must say, I don’t mind a little crack.
I used my 1/2 teaspoon measuring spoon for the indention. It’s the perfect size. If you want a bigger indention, use the teaspoon measuring spoon.
Fill with the beautiful preserves. You might be tempted to really load it up, don’t do it! I like to fill just barely to the top.
Even looking at these photos again is making me so hungry for these cookies!!
Ready for baking!
The finished product. Aren’t these Thumbprint Cookies with whole Grains so pretty!
I know you can’t tell from these photos, but the cookies are so tender.
Seriously though, these Thumbprint Cookies with Whole Grains are so good. You need to add these to your list of cookies to make!
Thumbprint Cookies- Whole Grain
- 1 1/4 cup all purpose flour If you are ready to go for an all wheat cookie, go for it! This is a great cookie for using whole wheat.
- 1 cup whole wheat pastry flour I always use whole wheat pastry flour as opposed to a hard winter wheat flour. It is lower in protein and makes your baked goods so tender.
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2-3/4 cup preserves of choice my cookies were made from an apricot jam, one of my favorites!
- Preheat oven to 350 degrees.Line 2 baking sheets with parchment paper and set aside.Combine flours and salt in a small bowl. Set aside. In another, medium sized bowl, add butter and sugar. I used a hand mixer for this one. Mix until light and fluffy. Add egg and vanilla and mix only to combine. Scrape down the bowl. Add flour mixture. Mix again to combine. Scrape down and mix again if needed. Scoop cookies onto parchment paper. I baked 16 at a time, in 4×4 rows. 4 across and 6 down. Roll the cookies in a ball. Make an indention on the top of each cookie to fill with jam. I used my 1/2 teaspoon measuring spoon. It was the perfect size. Fill each cavity with preserves. Mine took about 1 teaspoon per cavity. Place in oven and bake about 10 minutes. The cookies will spread a bit, and be a VERY light golden brown around the bottom edges. Remove from oven. With a metal spatula, remove from pan and place on cooling racks. The cookies are delicious eaten while they are warm. They are also good cooled. This dough can easily be made ahead of time. Simply mix the dough and store in an airtight container in the fridge for up to a week, or store in the freezer for up to a month. If it is chilled, be sure to let it soften a bit before trying to scoop and roll. Same with frozen dough, make sure it is soft and pliable before you try scooping and rolling. Now, sit back and enjoy. You deserve it!