Gluten-Free Pecan Thumbprint Cookies

Submitted by pwdcrazy

"I adapted this recipe from an Austrian Linzer Augen recipe, when I wanted the flavors without the effort.  Over time I’ve adapted it further.  Feel free to try different nuts and jams, leave the nuts chunkier or finer, or reduce the cinnamon if you’re not a cinnamon fan like me! Cookies freeze very well, and we think they taste best partially frozen."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 14 Cookies

ingredients

• 1⁄4 cup butter, softened
• 1⁄4 cup maple syrup or 1/4 cup brown sugar
• 1 egg
• 1 cup coarsely ground pecans
• 1 cup gluten free all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1⁄2 teaspoon cinnamon
• jam

directions

1. Preheat oven to 375°F.
2. Beat butter, maple syrup or sugar, egg, and vanilla extract in a large bowl with mixer well.
3. Add in gluten free flour, ground pecans, baking powder, salt and cinnamon, and mix until combined.
4. Refrigerate dough for 15 min while preheating oven.
5. Using a small tbsp measuring spoon (rounded), scoop dough onto cookie sheet lined with parchment paper.
6. Make an indent on the top of each ball of dough with your finger, or a 1/2 tsp measuring spoon.
7. fill indent with your favorite jam.  I like raspberry or mixed fruit (raspberry, strawberry, cherry, red currant).
8. Bake in preheated oven for 15 minutes, or until dough is lightly browned.
9. Enjoy!