With the over-abundance of treats this time of year, I often find myself looking to make something a little less indulgent. Even if you find that statement completely ridiculous, you will probably still enjoy these cookie recipes. They’re a little less sweet and use no white flour whatsoever. They are still delightful, delicious, and festive!
Almond-Cardamom Thumbprints with Lingonberry Preserves
Adapted from Outside Oslo
1 c. fine almond flour
1 c. whole wheat flour
1/2 tsp. ground cardamom
1/4 tsp. sea salt
1/2 c. salted butter, softened
1/2 c. sugar (I use coconut sugar)
1 large egg
1 tsp. vanilla
Approximately 1 c. lingonberry preserves
Directions: Preheat oven to 350ºF and line two baking sheets with parchment paper or silicone baking mat.
Combine flours, cardamom, and salt together in a medium bowl with a whisk.
In a separate bowl, beat the butter and sugar until light and fluffy, preferably in a stand mixer. Add in the egg and vanilla and mix well. Lastly, add the dry mixture and stir only until incorporated.
Turn the dough out onto your work surface, kneading a few times until you can form it into a ball. Using a tablespoon, shape dough into balls and place them on baking sheets about an inch apart.
Using your thumb or a small spoon, make an indentation in the center of each ball (the thumbprint part of the cookie!) and bake for about 10 minutes until they start to firm up. Make the indentation again in each cookie, and put them back in the oven for seven more minutes or until they start turning golden.
Transfer the cookies to a cooling rack immediately. When the cookies are completely cooled, spoon a little of the lingonberry preserves into each indentation.
Makes about two dozen cookies.
Swedish Rye Cookies
Adapted from 101 Cookbooks
2 c. rye flour
1/2 tsp. sea salt
1/2 c. cream cheese, room temperature
1/2 c. salted butter, room temperature
1/2 c. sugar (again, I like to use coconut sugar)
Directions: Line a couple baking sheets with parchment paper or silicone baking mat.
In a medium-sized bowl combine the flour and salt and set aside.
In an electric mixer (or by hand if you’re feeling tough) beat the cream cheese until light and fluffy, add the butter and mix until the two are well combined. Beat in the sugar. Add the flour mixture to the butter mixture and stir only until incorporated and the dough is no longer dusty looking.
Turn the dough out onto your work surface, kneading a few times until you can form it into a ball. Flatten it, wrap it in plastic and put it in the fridge to chill.
Heat your oven to 350ºF, and arrange the racks in the top and bottom thirds.
Roll the dough out to 1/4-inch thickness on a lightly floured work surface, and cut into shapes with the cookie cutter of your choice, (I love stars even though the tips are so easy to burn). Place the cookies on the baking sheets an inch apart, and sprinkle each with a bit of decorative sugar if desired. Bake for six or seven minutes, just until cookies are fragrant, and getting a bit golden at the edges—avoid over-baking or they will come out on the dry side.
Makes dozens of little cookies.