Gingerbread Thumbprint Cookies with Raspberry Jam
- 2 cups of all-purpose flour
- 1 cup of white whole-wheat flour (see Tip)
- 1 tablespoon of ground cinnamon
- 1 1/2 teaspoons of ground ginger
- 1 teaspoon of baking powder
- 3/4 teaspoon of ground cloves
- 1/4 teaspoon of salt
- 1/3 cup of Olive Oil Marketplace Cinnamon Olive Oil
- 4 tablespoons of unsalted butter, slightly softened
- 2/3 cup of packed dark brown sugar
- 1/2 cup of molasses
- 1 large egg
- Finely grated zest of 1 orange
- 3/4 cup of finely chopped crystalized ginger
- 1/2 cup of SanSaba River Raspberry Pecan preserves
- Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper.
- Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, baking powder, cloves and salt in a medium bowl.
- Beat oil, butter, brown sugar, molasses, egg and orange zest in a mixing bowl with an electric mixer on low speed until well blended.
- With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated.
- Beat in the remaining flour mixture until just incorporated. Let the dough stand for 5 minutes. It should be somewhat firm, but not at all dry. If it seems overly sticky, stir in up to 2 additional tablespoons of all-purpose flour.
- Divide the dough into quarters. Roll each quarter into a 9-inch “log.” Slice the log into 12 equal pieces. Roll each piece of dough into a ball.
- Place crystalized ginger on a small plate. Roll each ball in the ginger, pressing as needed to help it adhere. Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb. Fill with about 1/2 teaspoon jam.
- Bake the cookies on the center rack, one pan at a time, until firm when pressed near the edge, 8 to 12 minutes. Let stand for 5 minutes, then transfer to wire racks to cool to room temperature.
- White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
- Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
Make Ahead Tip: