Recipes
Archive »Salads & Sweets to Start the Summer
 |
Corn and Cherry Tomato SaladCorn, cherry tomatoes, and basil tossed with a fresh lemon vinaigrette make for a super simple — and simply delicious — summer salad. |
 |
Salted Caramel BarsFeast both your eyes and taste buds on these delectable, bite-size caramel wonders. |
Archive »Editors' Picks
 |
Steel-Cut Oats with Crème Fraîche, Raisins, & PistachiosMix up mealtime with a new oatmeal recipe your family will love. Yum! |
 |
Sticky Orange DrumsticksGet cooking with this all-star, easy-to-follow drumstick recipe! |
Print
 |
Gluten Free Thumbprint Cookies |
|
| Description: | Christmas just wouldn’t be the same without thumbprint cookies, and this gluten-free version is so delicious no one will be missing the gluten, including Santa. And, you can fill these babies with such a wide range of preserves and marmalades, your holiday cookie tray ends up looking like a mosaic of stained glass. Recipe is from Karen Morgan, the host of Gluten Morgan from Whole Foods, and the author of Blackbird Bakery Gluten-Free. Photo is courtesy of Knoxy of Knox Photographics. |
|---|---|
| Ingredients: | 1/2 cup glutinous rice flour 1/2 cup tapioca flour 1/4 cup potato flour 1/4 cup cornstarch 1/4 cup sorghum flour 1 scant cup confectioner’s sugar 3 tablespoons packed light brown sugar 1 teaspoons guar gum 11 tablespoons of unsalted butter, diced, cold 3 egg yolks 1-1/4 teaspoons almond extract 1 teaspoon vanilla extract Selection of preserves and marmalade for filling like blueberry, raspberry, fig, orange, apricot, strawberry, and ginger |
| Directions: | Preheat oven to 400°F and line two cookie sheets with either parchment paper or silpats. Combine all the dry ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on the lowest setting to combine. Add the diced unsalted butter and mix with the dry ingredients on the lowest setting until the mixture looks like damp sand. Add the egg yolks and the extracts and mix on high until the dough folds in on itself. Using a 1-1/2 retractable ice cream scoop, spoon out the dough and roll into a ball. Repeat until all your dough is transformed. Place on your cookie sheets with an inch and a half in between them, staggering the rows for a nice even bake. Using your index finger, press an indention into each round. Then carefully fill each indentation with a variety of fillings. Fill just to the top of the cookies. Bake for 7-10 minutes and the cookies have just taken on a hint of color. |
 |
|
| Source URL: | Blackbird Bakery |
