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RECIPE
8 INGREDIENTS10 STEPS50min

Grandma’s Gluten-Free Organic Thumbprint Cookies

5.0
2 Ratings
These Christmas classics are a favorite in our family, subtle sweet nutty cookies covered in a delightful buttercream frosting!
Grandma’s Gluten-Free Organic Thumbprint Cookies Recipe | SideChef
These Christmas classics are a favorite in our family, subtle sweet nutty cookies covered in a delightful buttercream frosting!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
50min
Total Time
$2.53
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/3 cups
1 cup
Brown Sugar
2
Organic Eggs , separated
2 cups
Gluten-Free All-Purpose Flour
2 cups
Pecans , crushed
3 cups
Powdered Confectioners Sugar
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Nutrition Per Serving

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CALORIES
1742
FAT
96.1 g
PROTEIN
12.8 g
CARBS
213.0 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a medium bowl, Organic Butter (1 cup) and Brown Sugar (1 cup) . Then add the yolks of the Organic Eggs (2) , save the whites. Gradually add in the Gluten-Free All-Purpose Flour (2 cups) mix well.
Step 3
Roll dough into small balls, then wet in slightly beaten egg whites and then again in the Pecans (2 cups) .
Step 4
Place cookie dough balls on baking sheet, then print thumb on cookies to create a dent in the center of each. Bake for 5 minutes.
Step 5
Remove the cookies from the oven and print again with thumb, then bake for an additional 5 minutes. Let cool completely before frosting.
Step 6
For the icing, to make pink food coloring, rinse, trim, and chop Beets (2) . Place pieces in a blender or food processor and grind to a pulp. Combine pulp and one cup water in a saucepan and bring to a simmer. Continue to simmer for about 40 minutes, stirring occasionally.
Step 7
Set a strainer over a bowl. Pour the beet mixture through strainer, pressing ground beets against the strainer to squeeze out all extra liquid. Use the liquid as a replacement for regular food coloring.
Step 8
For green food coloring, combine Fresh Spinach (3 cups) and a half cup of water and blend until smooth. Set a strainer over a bowl. Pour mixture through strainer to remove any "pulp" so you are left with the liquid only. Use the liquid in place of the regular food coloring.
Step 9
For the icing, add Organic Butter (1/3 cup) and Powdered Confectioners Sugar (3 cups) and vanilla extract in a medium bowl. Beat well until the mixture has a smooth consistency. Split the mixture in two and mix in the food coloring.
Step 10
Frost the cookies. Serve and enjoy!
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Nutrition Per Serving
Calories
1742
% Daily Value*
Fat
96.1 g
123%
Saturated Fat
40.7 g
204%
Trans Fat
0.0 g
--
Cholesterol
246.8 mg
82%
Carbohydrates
213.0 g
77%
Fiber
18.6 g
66%
Sugars
140.5 g
--
Protein
12.8 g
26%
Sodium
94.8 mg
4%
Vitamin D
--
--
Calcium
74.4 mg
6%
Iron
3.5 mg
19%
Potassium
386.6 mg
8%
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