Pecan Thumbprint Cookies

Name: Pecan Thumbprint Cookies
Yield: Makes about 2½ dozen Cookies
Ingredients: ¼ cup (2 oz/60 g) sugar mixed with ¾ teaspoon ground cinnamon (optional); 1½ cups (6 oz/185 g) pecan pieces; ½ cup (4 oz/125 g) brown rice flour; ½ cup (4 oz/125 g) sugar; Rasperry or blackperry preserves, or your favorite jam (optional); ¼ teaspoon kosher salt; ½ cup (4 oz/125 g) cold unsalted butter, cut into ½-inch (12-mm) pieces; ½ cup (2 oz/60 g) cornstarch; 1 large egg yolk; ½ teaspoon pure vanilla extract; 1½ teaspoons grated lemon zest

Preparation info

Makes about
2½ dozen
Cookies

Difficulty
Medium

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

My grandmother taught me to make thumbprint cookies when I was just six years old. This recipe is based on my memory of those treats, modified for my gluten-free lifestyle. But I still fill half the cookies with jam and half with cinnamon sugar, just as my grandmother did.

Ingredients

For the Dough

1½ cups (6 oz/185 g) pecan pieces
½

Dessert
Gluten-free
Cookies
Vegetarian

Method

In a food processor, pulse 1 cup (4 oz/125 g) of the pecans and the sugar until t