Whole Wheat Fig Thumbprint Cookies

Cream the butter and sugar for about 3 minutes or until light and fluffy.

Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts, place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies). If not using nuts, discard the egg whites or save for another use.

Add the flours and salt to the butter mixture. Mix until just combined. Form into a ball and wrap in plastic wrap. Place the dough in the fridge for 30 minutes and preheat the oven to 350ºF.

Take out of the refrigerator. Roll the dough into balls about 1 inch in diameter. If using topping, dip the balls into the egg whites then roll them into the topping until covered. Place the balls on parchment-lined cookie sheets.

Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of fig spread.

Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.