Gluten Free Thumbprint Cookies

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Ingredients:

1 cup butter, softened
2/3 cup sugar
2 large egg, separated
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups GF flour
1 teaspoon salt
1 1/2 cups chopped walnuts or pecans
Strawberry, blueberry, grape, apricot or your favorite preserves/jam

Directions:

  1. In large mixing bowl, cream butter and sugar until light and fluffy.
  2. Add egg yolk, vanilla and almond extract; mix well.
  3. Add flour and salt; beat well.
  4. Form dough into 1-inch balls.
  5. In small bowl, beat egg white lightly.
  6. Preheat oven to 300 degrees.
  7. Dip each ball first in egg white, then in nuts, rolling to coat.
  8. Place on parchment paper lined cookie sheet.
  9. Using your thumb, make an indentation in middle of each cookie.
  10. Bake 25 minutes and remove to wire rack.
  11. While cookies are still warm, put a dab of preserves in each indentation.

Makes approximately 30 cookies.

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