Allergy Friendly Lemon Raspberry Thumbprint Cookies
Lemon Raspberry Thumbprint Cookies
It’s December, folks, which means it’s time to really get baking! These tender “buttery” cookies are sure to be a favorite at your holiday parties, or left out for Santa. Nobody will ever know they are gluten-free, vegan, and free from the Top 8 Allergens.
Thumbprint is really a misnomer for these little gems, as you actually use your index finger to make the little jam pools in the center. Either way, they’re oh-so-pretty with festive red centers and a snowy dusting of powdered sugar.
Makes 24 2-inch cookies
Free From: gluten and all top allergens
¾ cup dairy-free soy-free vegetable shortening
½ cup sugar
½ tsp double-acting baking powder
1 tbsp lemon juice
1 tsp lemon zest
¾ tsp Ener-G egg replacer mixed with 1 tbsp plain rice milk alternative
½ tsp vanilla extract
1¾ cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
⅜ tsp xanthan gum
⅛ tsp salt
⅓ cup raspberry jam
confectioners’ sugar, for topping
Preheat oven to 350° F. Line two baking sheets with parchment paper.
In bowl of a stand mixer fitted with paddle attachment, mix shortening and sugar on medium speed for 30 seconds. Add baking powder, and mix until just combined. Add lemon juice, lemon zest, egg replacer and vanilla and mix for 30 seconds.
In a separate bowl, whisk together flour blend, xanthan gum and salt. Add flour mixture to shortening mixture and beat on low speed until thoroughly combined. You want it doughy but soft, so it can be balled together, like new playdough.
Scoop dough by the heaping tablespoon, roll into smooth balls and place on baking trays (12 per tray).
Lightly flour your index finger and make indents in the center of each ball. Gently pinch together the edges if they split. Fill each indentation with scant ½ teaspoon of raspberry jam.
Bake in center of oven for 18 to 20 minutes, or until jam is bubbling and cookies are just lightly golden around edges. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prior to serving, dust with confectioners’ sugar. For bold red middles, lightly wet finger and trace over the jam surface to dissolve the confectioners’ sugar on the center only.
Allergy-Friendly Lemon Raspberry Thumbprint Cookies © 2013 by Cybele Pascal
This recipe first appeared in the Winter 2013 issue of Allergic Living Magazine
I’m curious why you added the baking powder to the shortening/sugar instead of the dry ingredients. Is there a magical reaction? Is this just a test to sew who is following your blog? Seriously, I’m curious!
Btw, I tried these and they are yummy, as expected. 🙂
My grandmother taught me to do that. I think she felt it got more evenly distributed by adding it early with the shortening and sugar.