Fig and Sour Cherry Thumbprint Cookies
Leave your mark on the holiday season by baking these simple and sweet Fig and Sour Cherry Thumbprint cookies for all of your seasonal celebrations.
Yoko Segawa
Yoko Segawa
Recipe - Heinen's of Rocky River
Fig and Sour Cherry Thumbprint Cookies
Prep Time50 Minutes
Servings38
Cook Time12 Minutes
Ingredients
1 cup Heinen’s butter
¼ cup Heinen’s sugar
¼ cup Heinen’s brown sugar
1 Heinen’s cage free egg
1 tsp. vanilla extract
¼ tsp. salt
2 cups all-purpose flour
1 cup almond flour
½ cup old-fashioned rolled oats, plus more for coating
½ cup Heinen’s fig spread
OR ½ cup Heinen’s sour cherry spread
Directions
- Using a stand mixer or handheld mixer, cream the butter and sugar until fluffy. Add the egg, vanilla extract, and salt. Beat until combined.
- Add the all-purpose flour, almond flour, and oats. Use a spatula to mix until just combined.
- Use a tablespoon-sized cookie scoop or measuring spoon to scoop the cookie dough and roll into balls. Coat the cookie dough balls with oats, if desired.
- Arrange the cookie dough balls 2 inches apart on a parchment-lined baking sheet. Use your thumb or the back of a teaspoon to create an indent in the center of each cookie. If the cookie cracks, roll it back into a ball between your palms and create another indent.
- Spoon ½ teaspoon of the fig or sour cherry spread into the indent of each cookie. If the spread is too thick, microwave for 15-30 seconds or cook over the stovetop until runny. Refrigerate the cookies for 30 minutes.
- Meanwhile, preheat the oven to 350°F.
- Bake the cookies for 11-15 minutes until the bottom edges are golden brown. Let cool completely.
50 minutes
Prep Time
12 minutes
Cook Time
38
Servings
Directions
- Using a stand mixer or handheld mixer, cream the butter and sugar until fluffy. Add the egg, vanilla extract, and salt. Beat until combined.
- Add the all-purpose flour, almond flour, and oats. Use a spatula to mix until just combined.
- Use a tablespoon-sized cookie scoop or measuring spoon to scoop the cookie dough and roll into balls. Coat the cookie dough balls with oats, if desired.
- Arrange the cookie dough balls 2 inches apart on a parchment-lined baking sheet. Use your thumb or the back of a teaspoon to create an indent in the center of each cookie. If the cookie cracks, roll it back into a ball between your palms and create another indent.
- Spoon ½ teaspoon of the fig or sour cherry spread into the indent of each cookie. If the spread is too thick, microwave for 15-30 seconds or cook over the stovetop until runny. Refrigerate the cookies for 30 minutes.
- Meanwhile, preheat the oven to 350°F.
- Bake the cookies for 11-15 minutes until the bottom edges are golden brown. Let cool completely.
