Pecan Thumbprint Cookies with a gluten-free twist

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Pecan Thumbprint Cookies from “Gluten-Free Baking” by Kristine Kidd. Photo by Annabelle Breakey.

Ahead of her appearance at this weekend’s Gluten-Free Food Allergy Fest, here’s a recipe from Kristine Kidd’s newest book, “Gluten-Free Baking” (Weldon Owen, $24.98) for pecan thumbprint cookies.

Pecan Thumbprint Cookies from “Gluten-Free Baking” by Kristine Kidd. Photo by Annabelle Breakey.

Pecan Thumbprint Cookies from “Gluten-Free Baking” by Kristine Kidd. Photo by Annabelle Breakey.

The festival takes place from 10 a.m. to 4 p.m. Saturday and Sunday at the convention center downtown. Find out more at GFFAFest.com.

Pecan Thumbprint Cookies

For the dough:
1 1/2 cups pecan pieces, divided
1/2 cup sugar
1/2 cup brown rice flour
1/2 cup cornstarch
1 1/2 tsp. grated lemon zest
1/4 tsp. kosher salt
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 tsp. pure vanilla extract
1 large egg yolk
For the filling:
1/4 cup sugar mixed with 3/4 tsp. ground cinnamon
Raspberry or blackberry preserves, or your favorite jam

In a food processor, pulse 1 cup of the pecans and the sugar until the pecans are finely ground. Add the rice flour, cornstarch, lemon zest and salt and pulse to mix well. Add the butter and vanilla and pulse until mixture resembles a fine meal. Add the remaining 1/2 cup pecans and pulse once to mix in. Add the egg yolk and pulse until the dough starts to form a ball. Transfer the dough to a bowl and refrigerate until firm, about 30 minutes.

Place racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper.

With dampened hands, shape the dough into 1-inch balls. Place the balls on the prepared baking sheets, spacing them about 1 1/2 inches apart. With your fingertip, make a well about 1/4-inch deep in the center of each ball. Fill the well with cinnamon sugar, or jam, or fill half the cookies with cinnamon sugar and half the cookies with jam. Refrigerate the cookies on the baking sheets for 10 minutes.

Bake the cookies until they start to color and the bottom edges are light brown, about 15 minutes. Let the cookies cool on the baking sheet on a wire rack for 2 minutes, then gently transfer them to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days. Makes about 2 1/2 dozen cookies.

—From “Gluten-Free Baking” by Kristine Kidd (Weldon Owen, $24.98)


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