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!