Monday, December 24, 2012

Thumbprint Cookies

Thumbprint Cookies

2 cups flour*
1 cup pecan meal
1 cup sugar
1 cup coconut, shredded
1/2 cup oil
2/3 cup water
1 tsp. baking powder
1 tsp. almond flour
strawberry jam, fruit sweetened

Mix all ingredients except strawberry jam together in a mixing bowl. Adjust water amount, adding more if the dough is too dry to form into small balls.

Form dough into small balls and place on prepared baking stone or cookie sheet. Use thumb to form a hole in the center of each cookie. Fill with strawberry jam.

Bake at 350 degrees for 10 - 12 minutes.

*your favorite gluten-free flour or flour blend will work great.

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