Cardamom Flaxseed Thumbprint Cookies

Ground flaxseed has little flavor and can be added to many recipes for a brain health benefit. It contains a high concentration of ALA, an omega-3 fatty acid.
Makes 20 Cookies
Brain Healthy Ingredients: 
If you don't want to make the kumquat marmalade, substitute store-bought orange marmalade or your favorite jam.
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
Preparation: 
  1. 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.
  2. Preheat the oven to 350 degrees F. Grease a baking sheet.
  3. 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.
  4. 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.
  5. 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.
  6. Allow to cool and set.
Author: 
Linda Kovacevic: Linda.kovacevic.nl