Roasted Chestnut & Fig Thumbprint Cookies by Jillian Atkinson - Recipe Print View

In a medium bowl, whisk together the dry ingredients. Set aside. In a large bowl with a hand or stand mixer, cream the butter and sugar, 2 to 3 minutes, until the butter is lighter in color and texture. Mix in the egg and beat until just incorporated. In a food processor, pulse the roasted chestnuts into a coarse grind; you should have about 1 cup ground chestnuts. Add to the cookie batter along with half of the dry mixture. Mix on low speed until just incorporated, then add the remaining flour and fold in until crumbly. Using clean hands, pull the dough into a smooth ball, wrap in plastic wrap, and refrigerate for at least 2 hours. Remove the cookie dough from the refrigerator and let rest for about 10 minutes. If making the optional chestnut crumble, pulse the remaining ½ cup of roasted chestnuts in a food processor until coarsely ground. In a small bowl, mix the chestnuts with sugar and cardamom. Heat the oven to 350°F. Using a tablespoon to assist, roll the dough into 1-inch balls. If using, roll half of the ball in the chestnut and sugar mixture and place coated side up on a cookie sheet lined with parchment paper, about 2 inches apart. Using the back of a measuring teaspoon or your thumb, gently press into the center of the ball without touching the cookie sheet. If the thumbprint causes any cracks, allow the dough 3 to 5 minutes to rest and try again. Repeat with the remaining dough and chestnut crumble. Fill each thumbprint with ½ teaspoon fig jam. Bake the cookies for 10 to 12 minutes, until pale golden at the edges and dry-looking. Allow the cookies to cool about 5 minutes before transferring to a wire rack to cool completely.