Raspberry Thumbprint Cookies
Wheat Free Recipe
By Fitness and Freebies
Crushed walnuts and brown rice flour make the healthy and nutty tasting flour mixture while fruit sweetener sweetens these pretty raspberry cookies.
1-1/2 cup walnuts
1-1/4 cup butter
5/8 cup fruit sweetener
3 egg yolks
1-1/4 teaspoon vanilla extract
2-1/2 cups brown rice flour
1/2 teaspoon salt
3 egg whites
3/4 cup low sugar raspberry jam
Preheat the oven to 350 degrees. Toast the walnuts in the preheated oven for 7-10 minutes, stirring occasionally. Let the nuts cool, then process in a food processor, using a pulsing action, until they are finely ground. Do not over-process or you will end up with a paste.
Cream together the butter and fruit sweetener until light and fluffy. Add the egg yolks one at a time, beating well between each addition. Stir in the vanilla, flour and salt. Cover the dough and refrigerate for 20 minutes to make it easier to handle.
Preheat the oven to 350 degrees. Line baking sheets with baking paper. Use a number 24 scoop (2 tablespoons) or a spoon to scoop out the dough and form in into balls.
In a small bowl, stir the egg whites with a fork just to break them down. Roll the cookie balls in the egg whites. Then drain the cookies and roll them in the ground walnuts.
Place the cookie balls 2 inches apart on the prepared baking pans. Flatten each ball to 1/3 inch thickness. Then press a thumbprint in the center of each cookie.
Fill each indentation with 1 teaspoon of raspberry jam. Bake the cookies in the preheated oven on an insulated or double pan for 15-18 minutes, until the cookies are golden around their edges. Let the cookies cool completely on the pans before removing them. As these are especially fragile when they are warm, handle them with care.
Yield: 3 Dozen
Wheat Free Tip:
Wheat free snack idea: Raw nuts and seeds, or flavored with tamari.
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