GF/DF Thimble Cookies

I’ve been making these festive cookies for over 35 years. To my husband, it’s not Christmas without these cookies. After I had to give up gluten & dairy, I had to adapt this recipe so that everyone can enjoy them. This version of these delicious cookies are both gluten-free & dairy-free, plus…they’re easy to make. What’s not to love about that?

Ingredients:

1 cup dairy-free “butter” (aka vegan butter)
½ cup granulated sugar
2 eggs, separated
2 tsp vanilla
2 cups gluten-free 1-to-1 flour blend
2 cups sweetened flaked coconut
20 candied cherries

Directions:

Preheat oven to 325 degrees Fahrenheit. Line cookie sheets with parchment paper.

In a bowl, cream together the dairy-free “butter” and sugar. Beat in egg yolks and vanilla. Blend in the flour.

Shape the dough into small balls. Dip the dough balls into unbeaten egg whiites, then roll in the flaked coconut.

Place on parchment-paper lined baking sheets. Make a depression in the center of each dough ball using the end of a wooden spoon handle.

Bake for 5 minutes. While the cookies are baking, cut the candied cherries in half. Set aside.

After the cookies have been baking for 5 minutes, remove them from the oven. Place half a candied cherry in the depression of each cookie.

Return the cookies to the oven. Bake for an additional 7-10 minutes, or until just firm. DO NOT overbake.

Remove cookies from the oven. Let the cookies cool on the pan for a few minutes before moving them onto a wire rack to cool completely.

Makes about 3 dozen (36) cookies.