Gluten Free Jam Thumbprint Cookies
Kids love to make these holiday cookies and if you have a small thumb you get to make the thumbprints. Then fill them with jam and they'll sparkle on any festive cookie tray.
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Calories: 2805kcal
Ingredients
DRY INGREDIENTS
- 290 grams gluten free Cookie Flour Blend* (2¼ cups)
- ½ teaspoon baking powder
- ½ teaspoon salt
WET INGREDIENTS
- ¾ cup butter, room temperature
- ⅔ cup sugar
- 1 egg
- 1 teaspoon vanilla
FILLING
- ¼ cup raspberry, apricot, cherry, pineapple or blueberry jam
Instructions
- In a medium bowl combine cookie flour blend, baking powder and salt.
- In the large bowl of a stand mixer beat butter to soften, 1-2 minutes.
- Add sugar and increase speed to high. Beat until fluffy, 3-4 minutes.
- Add egg and vanilla, beat until evenly combined.
- Decrease speed to low and slowly add flour mixture beating until combined.
- Cover and refrigerate 1 hour to chill the dough. This can be made 1-2 days in advance.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Using a small scoop drop 1-inch balls of dough onto cookie sheet. Roll each ball in your hand to make the sides smooth. Make a dent in the middle of each cookie using your thumb. Fill each dent with 1 teaspoon jam.
- Bake for 12-14 minutes until the edges begin to brown. Cool completely on wire racks.
Notes
*Cookie flour blend, makes 2½ cups: 1⅓ cups brown rice flour, ½ cup ground almonds, 6 tablespoon potato starch, 3 tablespoon + 1 teaspoon tapioca starch, ½ teaspoon xanthan gum.
Nutrition
Nutrition Facts
Gluten Free Jam Thumbprint Cookies
Amount Per Serving (30 g)
Calories 2805
Calories from Fat 1368
% Daily Value*
Fat 152g234%
Saturated Fat 89g556%
Trans Fat 6g
Polyunsaturated Fat 7g
Monounsaturated Fat 39g
Cholesterol 530mg177%
Sodium 2557mg111%
Potassium 156mg4%
Carbohydrates 358g119%
Fiber 26g108%
Sugar 168g187%
Protein 34g68%
Vitamin A 4613IU92%
Vitamin C 5mg6%
Calcium 368mg37%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.