
THUMBPRINT COOKIES
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3/4 cup turbinado sugar
1 tablespoons lemon zest 1 large lemon
1 stick of butter
2 large eggs
1 teaspoon vanilla extract
2 tablespoon lemon juice
2 ½ cups gluten-free flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup powdered sugar
1/2 cup MNMLST Fruit Spread (raspberry, blueberry, apricot, or blackberry)
1 tablespoon tapioca
Add lemon zest to sugar and mix. set aside
Mix gluten-free flour, baking powder, and salt. Set aside.
Beat butter, until fluffy and creamy, add sugar then vanilla beat well, add eggs until well incorporated.
Wrap in plastic and chill for 1 hour or overnight.
Meanwhile mix fruit spread with tapioca.
Preheat the oven to 350 F.
Scoop out evenly shaped dough ball and roll in powdered sugar
Flatten slightly and indent with a thumb or back of a round teaspoon
Use a teaspoon or piping bag to fill each indentation with fruit spread
Bake 8-11 mins until puffed and golden edges.
Cool for 10 mins and then transfer to a wire rack to cool completely