GF LEMON-FILLED THUMBPRINT COOKIES

The coconut toasts lovely as the cookies bake.  makes 22

Ingredients:
½ cup butter
½ cup white sugar
1 extra large egg
1 large egg yolk (save the egg white for the egg wash)
1 tsp vanilla
¼ tsp almond flavouring

1 cup all-purpose GF flour
½ cup almond flour
¼ cup coconut flour
1¾ tsp zanthan gum
1/8 tsp bicarb
¼ tsp BP
¼ tsp salt
Scant ½ tsp cardamom

3 oz flaked coconut
1 large egg white beaten with 1 tbsp water

Apx. ½ cup lemon curd or favourite jam (don’t use  lemon cake filling)

Method:

Line baking tray with parchment paper.

Using the paddle attachment in the bowl of stand mixer, cream the butter.  Gradually add the sugar.  Beat well.  Add the egg and extra egg yolk.  Beat. Mix in the vanilla and almond flavouring.

In separate bowl combine the flours, zanthan, bicarb, BP, salt & cardamom.  Whisk together very well.  Blend into the butter-sugar-egg mixture. Mix well. Cover with glad-wrap and chill 30 minutes.

Preheat oven to 350°F. Place coconut in one small bowl, egg-white/water in second bowl.  Roll dough into balls, approx 1” diameter (weight ¾ oz.) Dip each ball in egg-white then roll in coconut.

Place onto tray, arranging about 2” apart.  Using thumb tip, end of wooden spoon, or the round bowl of a ¼ tsp measuring spoon, gently press an indent into each centre.  Bake for 20-22 mins.

Immediately fill each cookie with about 1 tsp lemon curd while hot.  If indents are not clearly defined, gently reform them.  Transfer them to wire rack to cool completely.  Store in airtight container. Can add a light dusting of icing sugar at the time of serving.