Gluten-free Lemon-filled Thumbprint Cookies

Gluten-free Lemon-filled Thumbprint Cookies

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Gluten-free Lemon-filled Thumbprint Cookies

There are different versions of thumbprint cookies. Some are rolled in crushed nuts, others in granulated sugar, and still others in coconut. Some are filled with jam and others with lemon curd.  I use lemon curd as the filling and roll my thumbprint cookies in coconut to complement the coconut flour used in these gluten-free cookies.  The coconut toasts lovely as the cookies bake.

I find that using only a gluten-free all-purpose flour in baking results in a somewhat underwhelming flavor for my taste. That’s why I often add some almond and/or coconut flour to my baked products. Either or both contribute flavor and I think produce better textured products.

Ingredients

  • ½ cup butter
  • ½ cup granulated sugar
  • 1 extra large egg
  • 1 large egg yolk (save the egg white for the egg wash)
  • 1 tsp vanilla
  • ¼ tsp almond flavoring
  • 1 cup all-purpose gluten-free flour
  • ½ cup almond flour
  • ¼ cup coconut flour
  • 1¾ tsp zanthan gum
  • 1/8 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • Scant ½ tsp cardamom
  • 3 oz flaked coconut
  • 1 large egg white beaten with 1 tbsp water
  • Apx. ½ cup lemon curd
Read the whole recipe on My Island Bistro Kitchen