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Monday, September 13, 2010

Thumbprint Cookies - "Caramel Pecan" and Raspberry

These cookies flew off the cookie sheet. I could barely move them from the cookie sheet to the cooling rack before Lance and Mom started eating them. The first batch is gone, so I made a second tonight to double check the recipe.

These are gluten free, egg free, dairy free, soy free, corn free, and rice free. I've noticed more and more people with a rice intolerance, so I made a point of avoiding it with this recipe.

Thumprint Cookies
3/4 cup Potato Starch
1 1/2 cups Sorghum Flour
3/4 tsp salt
1 tsp baking soda
1 cup turbinado sugar
1/2 cup palm shortening + 2 TB

Mix all of the dry ingredients together and then work in the palm oil. I use Spectrum Shortening (100% expeller pressed palm oil). This would probably work better in a stand mixer, but I don't have one at the moment and work in as much as I can with a fork and will do the rest with my hands. The dough will feel a little dry, but if you are having trouble forming the cookies, try adding a couple more tablespoons of oil. At room temperature, the shortening should be like butter. If the dough gets too warm and starts to glisten or feels slimy, put it in the fridge or freezer for 20 minutes, or while you are getting the filling of your choice ready.

Take an 1" ball of dough and press lightly on the pan. Make a round indentation with your thumb filling. With filling, they will need to cook at 350 degrees for 12-15 minutes. They are very crumbly when they come out of the oven, so it is best to let them cool on the cookie sheet and try to move them to the cooling rack after they are cold to the touch. They are pretty sturdy when finished cooling completely.

Raspberry Filling
2 cups raspberries
1 Tb water
1 Tb tapioca starch
1/4 cup agave

Combine the raspberry ingredients in a sauce pan and cook until the color is translucent. Spoon a small amount onto each cookie indentation.

"Caramel" Pecan Filling
15 pitted Deglet dates (10 if they are Medjool) soaked in water for at least 30 minutes
1/2 cup of the soak water
1 vanilla bean, scraped
pinch of salt

After you are done soaking the dates, spoon them into a high speed blender and add about 1/2 a cup of the date water. Add the other ingredients and then blend until smooth.

Spoon the date mixture onto the cookies and then put a pecan half on top.

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