Gluten Free Shortbread Thumbprint Cookies

Ingredients:

• 1-1/2 cups Carla's Gluten-Free All-Purpose Flour Blend Recipe (I used cornstarch, not tapioca flour)
• 1/2 teaspoon gluten free baking powder
• 1/8 teaspoon salt
• 12 Tablespoons (1-1/2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract (or more vanilla)
• Gluten-free jam of choice

Instructions:

1. In a medium-size bowl, whisk together the flour, baking powder, and salt; set aside.
2. In the bowl of your mixer, beat together the butter and sugar on high speed until light in color and weight, about 5 minutes.
3. Add the egg and extracts of choice; beat on medium speed just until combined.
4. Add the flour mixture a little at a time, and beat on low speed just long enough to combine.
5. Form the dough into a log, about 2 inches round, and wrap in plastic wrap for 2 - 4 hours.
6. When you're ready to bake, preheat oven to 350°F.
7. Unwrap and slice dough into cookies. Transfer to a parchment or silicone-mat-lined baking sheet. (The mat is preferred.) Form dough into nice shapes. Using your thumb push into the dough of each cookie. Fill with your favorite gluten-free jam. Bake for 12 - 14 minutes.
8. Transfer to wire racks to cool completely.

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