Rolled in sesame seeds, and spiked spiced rum and nutmeg, these little whole grain Spelt Thumbprint cookies are excellent served with a mug of dark, inky black tea or tucked away in tins to give to friends for the holidays.
Line a baking sheet with parchment paper. Sift the flour, arrowroot starch, baking powder and salt together into a medium mixing bowl.
In a separate bowl, beat the sugar and butter together until light and fluffy, and then beat in the egg yolk, sour cream and rum.
Add the dry ingredients to the butter mixture, and beat on medium-low speed until combined.
Place the sesame seeds in a small, shallow bowl or on a plate.
Spoon two tablespoons dough into your hand, and form it into a tight round ball. Roll them in sesame seeds, and place them on the baking sheet no closer than 1 inch apart. Gently press your thumb into each ball of dough to leave a shallow indent.
Place the cookie tray in the freezer for 30 minutes, and then heat the oven to 350 F.
Remove the tray from the freezer, and spoon jam into the indents on the cookies.
Bake at 350 F about 15 minutes or until set. Gently transfer the cookies to a cooling rack, allowing them to cool completely before storing or serving.. Store in an airtight container where they’ll keep about 2 weeks.
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