Blueberry Shortbread Thumbprints

(Vegan and Gluten Free)

Makes 25 – 30 cookies.

In a Kitchenaid Mixer, add:       (Note: if you have a powerful hand mixer, it could work too, but mine didn’t like it)

1 ⅓ Cups White Rice Flour

½ Cup Sweet Rice Flour

½ Cup Tapioca Flour

1 tsp Celtic Sea Salt

¼ tsp Baking Powder   (See recipe at the bottom)

¼ tsp Konjac Powder

7 Tbsps Coconut Butter or Coconut Manna

7 Tbsps Organic Vegetable Shortening (Nutiva)

¾ Cup Organic Maple Syrup

1 tsp Vanilla Extract

(You may need to add 1 Tbsp or less of hot water if the dry ingredients don’t mix completely but using a Kitchenaid should help a lot)

You will also need: Fiordifrutta Organic Wild Blueberry Fruit Spread (sweetened with apple juice)

After all the ingredients are thoroughly mixed, use a small cookie dough scoop to scoop out balls of cookie dough and place them on a parchment paper covered large cookie sheet. Then pick up each ball and roll it in the palm of your hands until it’s a uniform ball shape and place it on the cookie sheet and press to flatten with your fingers (you can place them very close together, they won’t spread out). Once they are all placed and pressed, use a rounded Tablespoon to shape the indentation in the center of each cookie. Then use a spoon to scoop a drop of Blueberry Fruit Spread into each cookie.

Preheat the oven to 300 degrees (while you are adding the fruit spread).

Bake for 30 minutes.

 

(To make Baking Powder without cornstarch, in a storage container, add:
2 Tbsp Baking Soda
1/4 Cup Cream of Tartar
2 Tbsp Arrowroot Flour
Put the lid on and shake well.)