GF Butter Cookies & Thumbprint Cookies

GF Butter Cookies & Thumbprint Cookies

When I was a kid I couldn't eat chocolate so my mom often bought me Pecan Sandies. They are nutty shortbread cookies that are on my list of favorites. As a kid my grandmother made this amazing pastry that had a shortbread crust with a raspberry and vanilla icing topping. YUM!

The following cookie dough can make both of these delicious treats!

Thumbprint Cookie Recipe

Ingredients

1/2 Cup butter softened

1/2 Cup vegetable shortening

1/2 Cup brown sugar packed

2 eggs separated

1 tsp. GF vanilla

2 Cups Pamela's baking flour

2-3 tsp. xanthan gum

1/2 tsp. salt

1 1/2 Cups chopped Almonds

Strawberry or Raspberry Preserves

Directions:

Preheat the oven to 350 degrees.

Mix butter, shortening, brown sugar, egg yolks, and vanilla together for 1 minute. Slowly mix in dry ingredients until well blended. Roll into small bite sized balls.

Coat the cookie balls in the egg white and then roll in chopped nuts. Press a thumbprint into the center of each cookie. Bake for 8-10 minutes or until they are very light brown in color. Cool and then fill the thumbprints with jam.

Personal Note: I like to drizzle vanilla icing over the top of the jam. See page 1 for the icing recipe. Also this recipe is good with or without the nuts. If there is a nut allergy, feel free to exclude this ingredient.

Butter Cookies

Ingredients

1/2 Cup butter softened

1/2 Cup vegetable shortening

1/2 Cup brown sugar packed

2 egg yolks

1 tsp. GF vanilla

2 Cups Pamela's baking flour

2-3 tsp. xanthan gum

1/2 tsp. salt

Directions:

Preheat the oven to 350 degrees.

Mix butter, shortening, brown sugar, egg yolks, and vanilla together for 1 minute. Slowly mix in dry ingredients until well blended. Roll into small bite sized balls. Bake for 8-10 minutes or until they are very light brown in color.