Thumbprint Cookies for Holidays Recipe (with Video)

Preparing the Dough
1. In a bowl, combine gluten free flour blend, almond flour, and salt. Set aside.
2. In a large bowl, cream together butter, refined coconut oil, and granulated sugar.
3. Add milk, vanilla, and mix again.
4. Add the flour mixture and mix until there are no dry bits of flour left.
5. Cover and let it chill in the fridge for 2 hours.
Puréeing the Cranberry Sauce
1. While the dough is chilling, purée the cranberry sauce in a blender, or using an immersion blender.
Forming the Cookies
1. Scoop about a tablespoon of the chilled cookie dough into your palm and roll it into a ball.
2. Roll the ball in some sugar or chopped sliced almonds, and use your thumb to make an indentation.
3. Place it on a parchment paper lined plate, and repeat until all the cookie dough has been used.
4. Place in the fridge for 30 minutes.
Preheating the Oven and Baking
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. While the oven preheats, place the cookie dough 2 inches apart on the baking sheet.
3. Fill the indentations to the brim with puréed cranberry sauce.
4. Bake for 8-10 minutes.
5. Allow the cookies to cool completely on the baking sheet before moving them onto a wire rack.