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Grandma’s Gluten-Free Organic Thumbprint Cookies

8 INGREDIENTS • 10 STEPS • 50MINS

Grandma’s Gluten-Free Organic Thumbprint Cookies

Recipe
5.0
2 ratings
These Christmas classics are a favorite in our family, subtle sweet nutty cookies covered in a delightful buttercream frosting!
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Lemons and Basil
Hi, I'm Karlee. 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/
These Christmas classics are a favorite in our family, subtle sweet nutty cookies covered in a delightful buttercream frosting!
50MINS
Total Time
$0.63
Cost Per Serving
Ingredients
Servings
16
us / metric
Organic Butter
1 1/3 cups
Brown Sugar
1 cup
Brown Sugar
Organic Egg
2
Organic Eggs, separated
Gluten-Free All-Purpose Flour
2 cups
Gluten-Free All-Purpose Flour
Pecans
2 cups
Pecans, crushed
Powdered Confectioners Sugar
3 cups
Powdered Confectioners Sugar
Nutrition Per Serving
VIEW ALL
Calories
436
Fat
24.0 g
Protein
3.2 g
Carbs
53.0 g
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Grandma’s Gluten-Free Organic Thumbprint Cookies
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author_avatar
Lemons and Basil
Hi, I'm Karlee. 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/

Author's Notes

Yield about 64 cookies.
Cooking InstructionsHide images
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 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 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 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 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 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 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 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!
step 10 Frost the cookies. Serve and enjoy!
Tags
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American
Gluten-Free
Christmas
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
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