Even on a diet, I don’t deny myself goodies. Just one of these delicious shortbread cookies can go a long way. Shortbread cookies are made to almost fall apart when you bite into them. However, I like them a little firmer than that. I think these are just perfect. The jam is just icing on the cake*! No. It’s jam on the cookie!
Gluten Free Shortbread Thumbprint Cookies
A tender, buttery, gluten free shortbread cookie filled with jam during the baking cycle. This makes the jam chewy, just the way it should be.
- 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
- In a medium-size bowl, whisk together the flour, baking powder, and salt; set aside.
- In the bowl of your mixer, beat together the butter and sugar on high speed until light in color and weight, about 5 minutes.
- Add the egg and extracts of choice; beat on medium speed just until combined.
- Add the flour mixture a little at a time, and beat on low speed just long enough to combine.
- Form the dough into a log, about 2 inches round, and wrap in plastic wrap for 2 - 4 hours.
- When you're ready to bake, preheat oven to 350°F.
- 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.
- Transfer to wire racks to cool completely.
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*”Icing on the cake” is an idiom meaning an attractive but inessential addition or enhancement.