Dec 12, 2010

Thumbprint Cookies

Preheat oven to 350°

1/4 c. packed brown sugar
1/4 c. shortening (I used Spectrum palm oil)
1/4 c. margarine or butter (I used Earth Balance sticks)
1/2 tsp. vanilla
1 egg, separated
1/2 c. sorghum flour
3/4 c. potato starch
1/4 tsp. salt
1/4 tsp. xanthan gum
1 c. finely chopped walnuts

Using a mixer, beat together the brown sugar, shortening, margarine, vanilla, and egg yolk.  Add the flour, starch, salt, and xanthan gum.  Mix on low until all the flour is incorporated and the dough holds together.
Lightly beat the egg white in a bowl.  Place the chopped walnuts in another bowl.  Roll the dough into balls about 1 1/2 inch in diameter.  Coat each ball with egg white, then nuts.  Reshape the ball with your hand, pressing the nuts in slightly.  Place balls on an ungreased cookie sheet about 1 1/2 inches apart.  Press your thumb into the center of each ball.  You want to make a deep impression, but you don’t need to press all the way to the cookie sheet.

Bake at 350° for about 10 minutes.  Remove from the oven and use your thumb (be careful!) or the back of a spoon or small scoop to press the middles again. The indentation does not need to be very deep.  Immediately remove to a wire rack and cool completely.  Place a small amount of jelly in the center of each cookie before serving.  Makes about 2 dozen.

Recipe from www.glutenfreehomemaker.com

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