Brain Healthy IngredientsFlaxseed
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.
If you don’t want to make the kumquat marmalade, substitute store-bought orange marmalade or your favorite jam.
- 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)
- 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
- 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.