Peanut Butter Kiss Amaranth Thumbprint Cookies
Savor the rich, nutty essence of Peanut Butter Kiss Amaranth Thumbprint Cookies, a gluten-free delight. These tender morsels blend amaranth flour's earthiness with creamy peanut butter, crowned with a chocolate kiss in each thumbprint hollow. Whipped to perfection in under an hour, they're a sublime treat for the discerning palate, marrying wholesome goodness with a dash of sweetness.
- ¼ cup Amaranth Flour
- ¼ cup Potato Starch
- ½ tsp Xanthan Gum
- ½ tsp Baking Soda
- pinch Salt
- ¾ cup Light Brown Sugar
- 4 tbsp Unsalted Butter
- ½ cup Smooth Peanut Butter
- 1 Large Egg
- ½ tsp Pure Vanilla Extract
- 24 Chocolate Candies
Preheat the oven to 350°F. Line 2 baking sheets along with silicon baking mats or parchments paper.
Merge potato starch, amaranth flour, baking soda, xanthan gum, and salt in a mixing bowl. Mix it well.
Combine sugar and butter in next mixing bowl and beat at low speed along with an electric mixer to combine. Enhance the speed to high, and beat for three to four minutes, or till fluffy and light. Add egg, peanut butter, and vanilla, and beat it for 1 minute.
Then, slowly add dried ingredients to the butter mixtures, and beat till stiff doughs form.
Roll dough into ball by your hands, and fix them on the baking sheet. Chill dough if it is too soft to roll. Press a concavity in the center of each ball along with your fingertips, and place 1 candy in the indentations.
Bake cookies for 12 to 14 minutes, or till firms to the touch. Cool cookies for two minutes on the baking sheet, and then convey them with a spatula to cooling rack to cool it completely.
- Variations
Substitute sweetened almond butter for the peanut butter, replacement pure almond take out for the vanilla, and substitute ½ cup almond meal for ½ cup of the amaranth flours.
Substitute ¾ teaspoons fruit jelly for the candy in the centers of the cookies.
