Go Back

Xmas Special Spiced Thumbprint Cookies with Orange Compote

Classic thumbrint cookies spiced up and filled with a homemade orange compote - Xmas Special Cookie
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 20 piece

Ingredients
  

For Orange Compote:

  • 2 - 3 tbsps orange zest
  • 1/3 Cup sugar
  • 3 oranges Segments of (pith, peel and seeds removed), cut into smaller pieces
  • 4 cloves
  • 1/2 tsp cinnamon
  • 1 - 2 tsps water

For Cookies (18-20) :

  • 1/4 cup butter soft (57 grams)
  • 1/2 cup sugar granulated
  • 1 egg
  • 1/2 tsp orange oil vanilla extract or use 1 tsps
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup millet flour foxtail
  • 1/4 tsp nutmeg powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp salt (omit if using ed butter)
  • 1 - 2 tsps milk (optional, only if required)

Instructions
 

  • FOR COMPOTE: Take all ingredients for compote in a heavy bottomed pan and simmer until thick and syrupy and the orange segments have completely broken down. Stir occasionally.
  • This takes around 20 minutes and more if you have added more water to the mixture.
  • Once done, fish out the 4 cloves and discard. Keep aside to cool.
  • You can bottle this and use it for any other dessert. A dash of orange liquor will add a lot of flavour to this as well.
  • FOR COOKIES: Using a stand mixer or hand mixer, cream the butter until fluffy, for 1 minute or so.
  • Add the sugar and cream again until pale and fluffy.
  • Add the egg and orange oil (or vanilla extract) and whisk well until combined.
  • In another bowl, mix the flours and spice powders with a whisk until combined.
  • Add the dry ingredients to the wet ingredients and combine until it forms a smooth dough. Use up to 1-2 tsp milk if the mixture is dry, to aid in forming a smooth dough.
  • Remove the dough into airtight container and chill for 1 hour or more.
  • Preheat oven at 175xb0C and prepare a baking tray with parchment paper or silicone mat.
  • Remove the dough from the fridge and pinch out walnut sized balls. Roll into a smooth ball and place on the prepared tray. Roll out the remaining dough similarly and place on the tray, leaving space between two cookie balls.
  • With your thumb or a round spoon, make an indentation in the center of the cookie.
  • Take the plastic cone filled with compote, snip a small diagonal piece in a corner and fill each indentation with some compote. You can also spoon a bit of compote into each cookie, but the snipped cone gives a neater effect.
  • Bake these for 15-18 minutes until golden around the edges.
  • Cool on a wire rack and serve when cooled. Store in airtight container.

Notes

Foxtail millet flour, like any other flour gives a somewhat coarse texture to this cookie, so if you are not a fan of that, you can use 1/2 cup whole wheat flour and 1 cup all purpose flour, or experiment with any other healthy flours instead.