Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friend’s mother’s ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening.
We love how the ground flax adds a nutty flavor and the brown sugar caramelizes on the outside of these thumbprint cookies. Fig preserves make this cookie special; other fruit preserves could be used as well.
Imagine the countertop of your favorite bakery piled high with generous stacks of crunchy cookies marbled with sheets of chocolate. Now imagine that in your very own kitchen. These beauties are worth the extra effort you put into them.
The use of bright colors in this recipe communicates a feeling of cheerfulness and energy. They are easily made in a food processor, and the dough can be kept in the freezer for slice-and-bake convenience.
These cookies boast a bright, zesty filling and spicy aroma. They make a large batch and are extremely convenient, since you can make the logs of cookie dough ahead, then pull them out of the freezer and slice and bake as many cookies as you need.
It’s quick and easy to mix together these slice-and-bake cinnamon-sugar cookies whenever you need something sweet. The recipe makes enough dough so you can bake half and put the other half in the freezer—ready to pull out and bake up a few fresh cookies anytime.
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