Description
Buttery gluten-free thumbprint cookies filled with sweet cherry pie filling.
Ingredients
Scale
- 1¼ cups almond flour
- 1 cup tapioca flour
- ¼ teaspoon salt
- ½ cup butter
- ¼ cup + 2 tablespoons sugar
- ¼ cup sugar for rolling
- ¾ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 can cherry pie filling
Instructions
- Prepare cherry filling if homemade and let cool
- Preheat oven to 350°F and line baking sheet
- Mix dry ingredients together
- Cream butter and sugar, then add extracts
- Combine dry and wet ingredients into dough
- Roll dough into balls, flatten, and coat in sugar
- Press indent into each cookie and fill with cherries
- Bake for 14-15 minutes until lightly golden
- Cool before serving
Notes
- Store in airtight container for up to 1 week
- Freeze before or after baking for longer storage
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 151
- Sugar: 10
- Sodium: 45
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
- Cholesterol: 15