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Tuesday, December 24, 2013

Dairy and Grain Free Thumbprints with Coconut Sugar


Dairy and Grain Free Thumbprints with Coconut Sugar

Ingredients
1/2 cup of coconut oil
1 egg
1 tsp baking powder
2 cups of almond flour
1 cup of coconut sugar
1/2 tsp sea salt
1 tsp vanilla extract
2 cups chopped walnuts

Directions
1. Chop walnuts in food processor.
2. Mix coconut oil and coconut sugar with hand blender.
3. Mix in sea salt, baking powder, vanilla extract and almond flour.
4. Roll them in chopped walnuts, put on cookie sheet and add thumbprint.
5. Refrigerate at least a half hour.
6. Bake at 350 in a convention oven for 10 minutes.
7. Move to cooling rack, redo thumbprint, and then fill with your choice of jelly. Our family always uses seedless strawberry jelly.

Original Thumb Print Cookie Recipe ...

... from Favorite Recipes From Our Best Cook by Josephine Quagliana. This is an old cookbook from Nonny, my Italian grandmother, who gave this cookbook to my mother. My mom and I use this cookbook every year to make Christmas cookies. The recipe above is an adapted gluten and dairy free version of this cookie.

Ingredients
1/2 c. butter
1 egg
1 tsp baking powder
2 c. flour
3 tbsp milk
1 c. brown sugar
1/2 tsp. salt
1 tsp vanilla extract
2 cups chopped walnuts

Directions
Cream together shortening and sugar. Beat in egg. Mix in salt, baking powder, vanilla and flour. Add 3 tablespoons of milk to dough. Cover and refrigerate 1 hour. Shape dough into 1 inch balls. Roll in finely chopped nuts. Depress center with thumb. Bake on greased baking sheet at 350 degrees 8-10 minutes. Remove to cool. Depress center again. Fill with jam or jelly.

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