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.
¼cupraspberry, apricot, cherry, pineapple or blueberry jam
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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 (1 cookie)
Calories 128Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 0.3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 24mg8%
Sodium 116mg5%
Potassium 7mg0%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin A 210IU4%
Vitamin C 0.2mg0%
Calcium 17mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.