by beyondcelery
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beyondcelery's Notes:
Expand1/2 cup real or vegan butter Ask a question about this ingredient
85 grams brown sugar Ask a question about this ingredient
50 grams sweet rice flour Ask a question about this ingredient
45 grams amaranth flour Ask a question about this ingredient
55 grams tapioca starch Ask a question about this ingredient
Maraschino cherries, or pecans, or other fruit or nuts Ask a question about this ingredient
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Ask a question about this stepCream together butter and brown sugar in a medium bowl. Stir in flours until dough forms and everything is well-mixed. Scoop out about 1 tsp of dough at a time and roll it into balls. Arrange on cookie sheet about 1-2 inches apart. Press a fork into each ball just once, then top with either a pecan piece or half a cherry.
Ask a question about this stepBake about 10-12 minutes, until cookies are golden and just beginning to brown on the edges. Cool at least 5 minutes before removing from sheet. Cookies will be soft when just baked, but will become crunchy as they cool. Cookies with cherries will turn soft again the next day. Store in an airtight container up to 1 week.
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