20
Dec

Thumbprint Cookies

Thumbprint Cookies used to be one of my favorite types of cookies to bring along with me to Holiday parties. I have re-created a grain-free and dairy-free version that can be found in Celebrations, but I am sharing the full recipe and a step-by-step video with you here! They are filled with a sweet jam and make lovely gifts and a fun activity to do with your kids! You can make these cookies egg-free if you omit the optional egg wash.

I will continue releasing a new video every Wednesday so be sure to subscribe to my Youtube Channel here so you can be notified when I add something new! If you've missed any in the past couple of weeks you can find them on Youtube or on the blog!

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Celebrations- Danielle Walker

Watch the step-by-step video below!

 

Don't forget about all the other Holiday Treats in found in Celebrations and on the blog. Make sure to use the #CelebrationsCookbook when uploading your pictures and you could have a chance to win my custom Celebrations knife!

holiday treats

Cinnamon Rolls page 268

Gingerbread latte page 272

Granny Sarella's Panettone page 297

Grain-free Gingerbread house page 298

Thumbprint Cookies page 303

Sunbutter Buckeyes page 304

Gingersnap Cookies page 307

Granny Sarella's Biscotti page 308

Grain-free Cutout Cookies page 311

Christmas Fudge page 312

Peppermint Hot Cocoa page 315

Grain-free Marshmallows page 316

Dairy-free Eggnog page 319

Thumbprint Cookies



AUTHOR:

SERVES: 16

Ingredients:

Instructions:

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the beater attachment, or using an electric handheld mixer, beat together the ghee, honey, and vanilla on medium-high speed for 1 minute, or until smooth and fluffy. With the mixer on low speed, add the almond and coconut flours and mix just until incorporated.
  3. Shape the dough into 1-inch balls, using about 2 Tbsp of dough for each. Place on the prepared baking sheets, spacing them evenly apart. If desired make the egg wash by beating together the egg and water. Roll the dough balls in the egg wash and then in the shredded coconut.
  4. Moisten your thumb with water and gently press into the center of each ball, making an indentation about 1/2 inch wide and 1 inch deep. Spoon about 1 tsp jam into each indentation.
  5. Bake the cookies for 15 to 17 minutes, until golden. Transfer to a wire rack and let cool completely.


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