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Gluten Free Thumbprint Cookies Recipe

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This recipe for Gluten Free Thumbprint Cookies, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Calkins

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. brown sugar, packed
1/4 c. shortening
1/4 c. butter or margarine, softened
1 egg, separated
1/2 tsp. vanilla
1 c. Gluten Free all-purpose flour
1/4 tsp. salt
3/4 c. finely chopped nuts (I use walnuts)
Raspberry preserves (or your choice of fruit preserves)

Directions:
Directions:
Preheat oven to 375. Baked on ungreased cookie sheet.

In mixer bowl, thoroughly mix brown sugar, shortening, butter, vanilla and egg yolk.
Mix in flour and salt until dough holds together.
Beat egg white slightly.
Using a cookie scoop, shape dough into 1" balls.
Dip each ball into the egg white; roll in chopped nuts; place about 1" apart on ungreased cookie sheet.
Bake in 375 oven for 5 minutes; remove from oven; press thumb deeply in center of each cookie.
Return to oven; bake until light brown - approximately 8-9 minutes.
Immediately remove from cookie sheet to cooling rack; cool completely.
Fill cooled cookies with raspberry preserves.

Number Of Servings:
Number Of Servings:
3 dz.

 

 

 

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