Raspberry Lemon Ring-Finger Cookies
 

4th Annual EatingWell Holiday Cookie Contest
Readers' Choice Sweepstakes - 2008 - Finalists

Raspberry Lemon Ring-Finger Cookies

These cookies are a healthy take-off on Thumb Print Cookies. Instead of
making the indentation with my thumb, I use my ring finger, which does a
better job. Hence, the name.

Submitted by: J.Z., Brooklyn, NY
Active Time: 20 minutes
Total Time: 1 hour
Yield: about 2 1/2 dozen cookies

To Make Ahead: Store in an airtight container at room temperature for up
to 3 days.

6 Tablespoons unsalted butter, softened
1/2 cup sugar
1/4 cup golden flaxseed meal
1/3 cup ground blanched almonds
1/4 teaspoon salt
1 extra large egg
Freshly grated zest from 1 lemon
3/4 cup whole-wheat pastry flour
3/4 cup unbleached all-purpose flour
1/3 cup raspberry jam

Preheat oven to 350 F. Line a large baking sheet with foil. Cream butter
and sugar in a large bowl with an electric mixer. Add flax meal, ground
almonds and salt; stir until well combined. Add egg and stir until creamy
and then add stir in lemon zest. Gradually stir in whole-wheat pastry
flour and all-purpose flour. The dough should be somewhat stiff, but moist
and pliable. Roll the dough into 1-inch balls and place about 1-inch
apart on the prepared baking sheet. Gently flatten each ball into a disk.
Use the tip of your ring finger to make an indentation in each cookie and
fill with raspberry jam. Bake the cookies until set, 12 to 14 minutes.
Transfer the cookies to a wire rack to cool.

Nutritional Information: Per serving: 79 calories; 3 g fat (2 g sat, 0 g
mono); 13 mg cholesterol; 11 g carbohydrate; 1 g protein; 1 g fiber; 22 mg
sodium; 23 mg potassium.

Source:
<http://www.eatingwell.com/community/kitchen_to_kitchen/raspberry_lemon_cookies_08.html>


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