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Cherry Walnut Snowballs Thumbprint Cookies
Description
This Gluten-free cookies if the fusion of cherries and walnuts. A perfect blend of crunchy and sweet, this food is crafted with white rice flour and decorated with candied cherries, making them as visually appealing as they are delicious. With a preparation time of just 20 minutes and a total time of 50 minutes, you can easily yield three dozen of these exquisite cookies, ensuring there's plenty to go around. Whether for a festive occasion or a cozy gathering, these cookies promise to be a memorable part of your culinary creations.
Ingredients
Instructions
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Preheat the oven to 350°F. Line 2 baking sheets along with parchment paper or silicon baking mats
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Merge rice flour, cornstarch, confectioners’ sugar, cream of tartar, xanthan gum, and salts in a food processors fitted with the steel blades. Then blend for 5 seconds. Next add butter to the work bowls, and process, by using on-and-off pulsing, till mixture resembles coarse meals.
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Merge milk, egg, and vanilla in a small cup and whisk it well. Drizzle liquid in the work bowl, and pulse about 10 times, or till stiff doughs forms. If dough is more dry and doesn’t come together, add some additional milk by 1-teaspoons amounts, till doughs forms a ball.
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Place walnuts on a sheets of waxed papers. Roll doughs into balls by your hands, roll them in walnuts, and also arrange them on the baking sheet. Chill dough if it is too soft to roll. Press a trough in the center of each of the ball with your fingertip, and just place one cherry piece in the indentations with the vaulted rounded side up.
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Bake cookie for 12 to 14 minutes, or till it firms to the touch. Cool cookies for 2 minute on the baking sheet, and then just transfer them with a spatula to cooling racks to cool it completely.
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Variation
Substitute ½ teaspoons of raspberry or strawberry jam for the cherry half.
Note
