I hope this Christmas you find peace and joy with family and friends. I find joy in baking and consuming cookies, so I decided to share this recipe with you. This was my first highly successful gluten free adaptable cookie recipe. Disclaimer: These cookies are far inferior to baked goods from Monica's kitchen.
Caramel Pecan Thumbprint Cookies Gluten Free:
2 Eggs
1 stick of butter at room temp.
2/3 cup sugar
2 tablespoons milk
1 tablespoon vanilla
1/3 cup cocoa
1/4 teaspoon salt
1 cup Bob's gluten free baking flour
1/4 teaspoon xanthan gum
16 caramels
3 tablespoons cream
1/2 cup semi-sweet chocolate chips
1 tablespoon vegetable oil
1 1/4 cups chopped pecans
To enjoy a wheat Christmas (ha!), just substitute 1 cup flour and 1 egg, sans xanthan gum.
Separate eggs & reserve egg whites. Cream together butter and sugar. Beat egg yoke, milk & vanilla with electric beater on low. Beat in flour, cocoa, salt, butter and sugar. If you're going GF, and the batter is too dry, add in 1 tablespoon of milk until sticky and thick. It should look like dog shit at this point. I promise it won't taste like it. Wrap the dough in parchment paper and chill in the refrigerator for 2 hours. Use a spoon take pieces and roll the dough into small balls. Whip egg white reserve and roll balls into eggs whites and then chopped pecans. Use your thumb to make little wells in the dough balls. Place balls on parchment paper lined baking sheets. Bake at 350 for 10 minutes. Melt caramels and cream for 30 second intervals in the microwave until melted and creamy. Use a spoon to fill the cookie wells with caramel. Melt chocolate and vegetable oil until drizzly. I used a fork to drizzle the chocolate because it makes pretty patterns on the caramel. Enjoy.
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