A cookie for those cookie lovers who feel a little guilty indulging in the morning. Slightly less sweet with a soft, cake-like texture. If you prefer some contrast in your cookies, I recommend re-toasting the cookie right before consumption.
Adapted liberally from FoodShed's Fig Cookies.
These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family as-is and have not been tested by our recipe team.
- Yield:makes about a dozen cookies
- 1 tablespoon + 1 teaspoon caraway seeds
- 1 tablespoon + 1 teaspoon flax seeds
- 1/4 cup pecans
- 1 1/ 2 cup unbleached all-purpose flour
- 1 cup rye flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter
- 1 tablespoon heavy cream
- 2/3 cup brown sugar, firmly packed
- 2 eggs
- 1 jar apple butter, or 4 medium apples, chunked and simmered with lemon juice and honey to taste until thick and jam-like
Preheat the oven to 325°F. Toast the caraway and flax seeds over high heat in a small saute pan (Do not leave them unattended! They go easily from toasted to burnt). They are ready when they are fragrant. Ground 1 teaspoon of each seed and place in a small bowl.
Toast the pecans until fragrant, about 10 minutes. Chop the pecans finely and add them to the ground seeds. If you wish, you could also add coarse sugar to this topping mixture. Set this aside.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and the remaining un-ground seeds. Set aside.
In another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, cream and brown sugar until fluffy. Add the eggs, one at a time, completely incorporating them.
Add the dry ingredients and continue to mix (on low) until just combined. Divide the dough into a two-inch log, wrap in plastic wrap and chill for at least 30 minutes.
Preheat the oven to 350°F. Line two large baking sheet with parchment paper. Slice 1/2-inch rounds off the log of dough. Roll or press flat each round to about 1/4-inch-thickness. Spoon about 1 tablespoon of apple butter onto one round. Top this filled round with another round. Pinch the dough together at the edges to completely seal in the filling. Transfer the filled cookie to the lined baking sheet. Repeat to fill the remaining rounds of dough.
Sprinkle the topping over each filled cookie. Lightly press down on them to make the topping stick.
Bake for 20 minutes, just until golden. Let cool completely on a cooling rack. Store in an airtight container in the refrigerator.