Make Ahead

Dodee Cookies

December 18, 2011
1 Ratings
  • Makes 24
Author Notes

My great great grandmother, Dodee, made these cookies every Christmas. The holiday isn’t right until these emerge golden from the oven, topped with their shining maraschino jewels. Here's my gluten-free version. You can also make them with vegan butter, though their edges will be feathery instead of smooth. —beyondcelery

What You'll Need
  • 1/2 cup real or vegan butter
  • 85 grams brown sugar
  • 50 grams sweet rice flour
  • 45 grams amaranth flour
  • 55 grams tapioca starch
  • Maraschino cherries, or pecans, or other fruit or nuts
  1. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
  2. Cream 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.
  3. Bake 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.

See what other Food52ers are saying.

  • beyondcelery
  • Flexitarian

3 Reviews

Flexitarian May 20, 2019
about to make this and wonder if there is any need for baking soda, salt or xanthan gum?
beyondcelery May 20, 2019
There's no need! Though I will say that as I've made this recipe over the years the results can be unpredictable depending on weather and the brand of unsalted butter. I think Trader Joe's unsalted butter has the best results and try to keep it as firm as you're able to cream it in. If your kitchen runs warm, make the balls then refrigerate for 10-20min to firm them up right before putting in the oven. I hope they turn out delicious for you!
Flexitarian May 21, 2019
They turned out beautiful. We made thumbprint cookies with a berry jam. Perfect! Thank you. This is a no-brainer recipe.