Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
Bake up a classic holiday treat that's
delicious AND gluten-free for sharing with family and friends...or
at the annual cookie exchange.
- 48 maraschino cherries with stems (approximately
2 - 10-ounce jars) drained with 2 tablespoons juice reserved
- 1 cup superfine white rice flour
- 1/3 cup superfine sweet rice flour
- 1/3 cup millet flour
- 1/3 cup potato starch (not potato flour)
- 1 teaspoon xanthan gum
- 1 cup (2 sticks) unsalted butter, at room
- 6 ounces cream cheese, at room temperature
- 1/4 teaspoon kosher or fine sea salt -
- 1 tablespoon unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- Preheat oven to 325°F (160°C).
Lightly spray 48 mini muffin cups with non-stick cooking spray.
Pat the maraschino cherries dry with paper towels.
- In a large mixing bowl whisk together
the flours, starches and xanthan gum. If using an all purpose
gluten free flour in place of the flours and starches, omit this
- In the bowl of a food processor, combine
the 1 cup of butter and cream cheese and process until blended.
Add the flour mixture or all purpose gluten free flour blend
and 1/8 teaspoon salt to the processor and blend until mixed.
Do not over process. Using a small ice cream scoop or spoon,
scoop out about 1 tablespoon of dough per cookie and roll into
balls. Place the balls into the prepared muffin tins. Using your
thumb or the end of a French rolling pin, make and indentation
in each ball.
- In a small bowl, whisk together the 2
tablespoons reserved maraschino cherry juice, the 1 tablespoon
melted butter, remaining 1/8 teaspoon salt, sugar, egg and vanilla
extract. Put about 3/4 teaspoon of the mixture into each dough
ball indentation. Place a maraschino cherry in each cookie with
the stems up.
- Bake for 25 minutes or until the cookies
are lightly browned and the filling is set. Let cool in the pans
for 5 minutes and then remove to a wire rack to finish cooling.
Makes 48 cookies.
Recipe and photograph provided courtesy
of www.nationalcherries.com; through ECES, Inc., Electronic Color
Rate and submit your comments
about this recipe below.