Gluten Free Sunbutter Thumbprint Cookies Food

GLUTEN FREE SUNBUTTER THUMBPRINT COOKIES

Steps:

• Preheat oven to 350'F. Line a cookie sheet with parchment paper.
• Mix dry ingredients together.
• In a separate bowl, cream butter until white. Add sugar and honey and beat until fluffy. Add Sun butter and blend.
• Slowly incorporate dry ingredients into mixture. Cover and allow dough to sit in a cool place for 1 hour.
• Using a medium-size or smaller ice cream scoop, scoop out dough and roll each one in sugar. Place sugar-coated balls on prepared cookie sheet.
• Press your thumb or index finger into the center of each ball. Fill indentation with jam of choice.
• Bake in preheated oven for 8 to 10 minutes. Cookies will seem under-baked. Leave them on cookie sheet for 5 minutes. Then transfer to cooling rack.
• *TIP SunGold Sunbutter, made with sunflower seeds, is available at www.sunbutter.com.

THUMBPRINT COOKIES

Steps:

• Heat oven to 350°.
• Mix thoroughly butter, shortening, sugar, egg yolk and vanilla.
• Work in flour and salt until dough holds together.
• Shape dough by teaspoonfuls into 1-inch balls.
• Beat egg white slightly.
• Dip each dough ball into egg white; roll in nuts.
• Place 1 inch apart on ungreased baking sheet; press thumb deeply in center of each.
• Bake about 10 minutes or until light brown.
• Immediately remove from baking sheet.
• Cool; fill thumbprint with jelly.
• *Ifusing self-rising flour, omit salt.
• Chocolate Thumbprint Cookies: Substitute ½ cup granulated sugar for ¼ cup brown sugar; add 1 ounce melted unsweetened chocolate (cool) with the vanilla.

NUTTY THUMBPRINT COOKIES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
• Shape dough into 1-inch balls, roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
• TO USE FROZEN COOKIE DOUGH: Place the dough balls 2-inches apart on baking sheets coated with cooking spray. Bake at 350-degrees for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
• TO USE DOUGH WITHOUT FREEZING: To prepare cookies without freezing, shape dough into 1-inch balls; roll balls in egg white, then in nuts. Place about 2-inches apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350-degrees for 12-14 minutes or until lightly browned. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.