These cookies have to rank right up there with my favorite cookies from my childhood. I love that you can add any kind of jelly topping that you like to them. I was afraid that when I had to go gluten-free that I would miss out on my favorites like these, but, I was wrong. My wonderful Mother has made these every year for me, even gluten-free. She uses Gluten-Free Pantry’s Beth’s Gluten-Free All Purpose Flour as the flour in the recipe.
1/2 cup softened butter or margarine
1/2 cup shortening
1/2 cup brown sugar (packed)
2 eggs, separated
1 tsp vanilla
2 cups flour (gluten-free flour mix)
1 or 2 tsps xanthan gum
1/2 tsp salt
1 1/2 cups finely chopped nuts
Your favorite jellies / jams
Heat oven to 350. Mix thoroughly butter, shortening, sugar, egg yolks, and vanilla. Work in flour, xanthan gum, and salt until dough holds together. Shape dough by teaspoonfuls into 1 inch balls.
Beat egg whites slightly. Dip each ball into egg white, then roll in chopped nuts. Place 1 inch apart on ungreased baking sheet. Press thumb deeply into center of each. Bake about 10 minutes or until light brown. Immediately remove from baking sheet; cool. Fill thumbprints with jelly / jam before serving.
Thanks again for making these, Mom!! I placed half of these in the freezer so I can enjoy them for the next few weeks, too! BTW, don’t freeze with the jelly in them, leave them as is and add the jelly once they are defrosted. 😉
Now, in the picture above I have my new favorite cookies, Peanut Butter Blossoms. They are awesome too!