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| Gluten-Free Thumbprint Cookies |
Gluten-Free Thumbprint Cookies
1 cup butter (2 sticks)¾ cup brown sugar1 egg1 tsp vanilla1 ½ cup rice flour¼ cup Teff flour½ tsp xanthan gum¼ tsp salt
1 egg whitechopped walnuts, at least one cup
Mix butter and sugar at medium speed ofmixer. Add egg and vanilla, blend. Add rice flour, Teff flour,xanthan gum and salt. Blend on low speed. Roll dough into balls thesize of walnuts. In a small bowl beat egg white withfork or whisk until foamy. Place about ½ cup chopped nuts onto asmall plate. Roll balls in egg white and then in nuts. Add more nutsto plate as needed.
Place balls on a cookie sheet and pressdown in the center with your thumb. Bake on a cookie sheet at 350degrees for approximately 12 minutes, or until golden brown. Theseare very delicate when you take them out of the oven. Allow to coolon sheet or bake on parchment and gently slide off. If the center ispuffed up you can GENTLY press down again. When cool add frosting orjam to the center of each cookie.
Decorative Icing:1/4 cup butter2 cups powdered sugar1 tsp vanilla1 Tblsp milk or cream
Cream butter until soft. Alternately add powdered sugar with milk and vanilla and beat until fluffy. May add food coloring if desired.
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