Gluten-Free Thumbprint Cookies


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Gluten-Free Thumbprint Cookies

Yield: 2 dozen

Gluten-Free Thumbprint Cookies

Gluten-free Thumbprint Cookies

Ingredients

  • 1 cup butter
  • 1/2 cup brown sugar
  • 2 egg whites
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2-1/2 cups gluten-free flour mix
  • 1 cup finely chopped walnuts
  • 1/4 cup jam or jelly OR 24 maraschino cherry halves

Instructions

  1. Preheat oven to 350°.
  2. Cream the butter and brown sugar together until smooth.
  3. Mix in egg whites, vanilla, and salt until well blended.
  4. Add flour and mix well.
  5. Roll in 1-inch balls.
  6. Roll balls in nuts until well covered.
  7. Arrange balls on an ungreased cookie sheet about 2-inches apart.
  8. Press each ball in the center to form a well in the center.
  9. Bake 10 - 12 minutes until the cookies are firm and just starting to brown on the bottom.
  10. While still warm, fill the well in each cookie with 1/2 teaspoon of jelly OR a maraschino cherry half.
https://www.thimblesandacorns.com/gluten-free-thumbprint-cookies/

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