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!
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Gluten Free Shortbread Thumbprint Cookies
51
Yield: Makes 3 dozen 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.
1/2 teaspoon pure almond extract (or more vanilla)
Gluten-free jam of choice
Instructions:
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.
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I tried to sign up for your newsletter yesterday but did not receive a confirmation in my e-mail. I love this website and all of the great recipes. I pin a lot of them on my pinterest board.