Rhubarb Cardamom Thumbprint Cookies

The thumbprint cookie’s roots trace back to Sweden, where it is traditionally called Hallongrotta, which translates to ‘raspberry cave’ in Swedish. Made since the 1800s and probably earlier, they are a versatile cookie that can be made with any kind of dough you can shape into balls and press down in the center.

Thumbprint cookies, also known by various names in different cultures, are a timeless favorite.

• In Germany, thumbprint cookies, are called Engelsaugen (angel’s eyes)

• In Romania, they are called ochi de pisica (cat’s eyes)  

• In France, they are known as niçois suns.

• Polish thumbprint cookies, or teacakes, are typically filled with jam or fruit preserves.

• Swiss thumbprint cookies are named vogelnestli (bird’s nests). The jam-filled centers resemble little nests.

• Eastern European Jewish bakeries offer thumbprint cookies known as butter balls.

• In the United States and Canada, thumbprint cookies are simply called thumbprint cookies.

It’s one of my favorite times of the season when rhubarb becomes available so bring on the rhubarb recipes! These cookies combine the classic thumbprint cookie concept with the seasonal goodness of rhubarb. The cookie dough is flavored with cardamom, a spice commonly used in Swedish baking and desserts. The jam filling is a rhubarb compote, which adds a tangy and fruity flavor. What’s not to love!

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Rhubarb Cardamom Thumbprint Cookies

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Keyword

rhubarb cardamom thumbprint cookies

Servings

MetricUS Imperial

Ingredients

Rhubarb Compote

• 1 1/2 cups (150 gm) fresh rhubarb, chopped
• 1/4 cup fresh orange juice
• 1 Tbsp orange zest
• very small piece grated ginger
• 1/4 cup sugar

Cookies

• 3/4 cup (6 oz) unsalted butter
• 1/2 cup light brown sugar, packed
• 1 1/2 tsp ground cardamom, DIVIDED
• 3/4 tsp salt
• 1/2 tsp pure vanilla
• 1 large egg
• 2 cups flour
• 1/4 cup sugar
• 1/2 tsp cinnamon

Keyword rhubarb cardamom thumbprint cookies Servings MetricUS Imperial Ingredients Rhubarb Compote 1 1/2 cups (150 gm) fresh rhubarb, chopped 1/4 cup fresh orange juice 1 Tbsp orange zest very small piece grated ginger 1/4 cup sugar Cookies 3/4 cup (6 oz) unsalted butter 1/2 cup light brown sugar, packed 1 1/2 tsp ground cardamom, DIVIDED 3/4 tsp salt 1/2 tsp pure vanilla 1 large egg 2 cups flour 1/4 cup sugar 1/2 tsp cinnamon

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Rhubarb Compote

1. Place all compote ingredients in a saucepan & simmer covered 3-5 minutes. Remove cover & stir, continue stirring for another 5 minutes making sure to avoid scorching the pan. Set aside to cool.

Cookies

1. Preheat oven to 350 F. Line a large baking sheet with parchment paper.
2. In a medium bowl, place softened butter, brown sugar, 1 tsp ground cardamom, salt & vanilla. Using a hand mixer, beat until light color & fluffy, scraping down the bowl as needed with a spatula, about 2 minutes.
3. Add egg & beat until combined. Fold in flour until just combined.
4. In a shallow bowl, place the sugar, cinnamon & remaining 1/2 tsp cardamom. Mix well to combine.
5. Scoop the dough out by level Tbsp & roll each into a ball. Roll each ball in the cardamom sugar & place on the baking sheets, spacing them evenly apart. Make an indentation about 1/2-inch deep with your thumb into each ball.
6. Bake 7 minutes. Rotate the baking sheet from front to back. Bake until the cookies take on a tiny bit of color (they don't really brown) & are dry to the touch, 5-7 minutes more. If indentations have lost their shape, remake them with the handle end of a wooden spoon. Let cookies cool completely on the baking sheet.
7. Fill each cookie indentation with the cooled rhubarb compote. Let sit until the filling sets slightly, about 20 minutes, before serving.