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Recipes

Gluten-Free Thumbprints

Paula Nemzek for KCTS 9 Cooks
 
These will disappear instantly!
 
makes 2 to 3 dozen cookies
 
31/2 cups gluten-free all-purpose baking mix (We use King Arthur; it can be any GF mix that contains xanthan gum.)
1/4 teaspoon salt
11/2 cups unsalted butter, softened
1 cup granulated sugar
3 egg yolks
2 teaspoons vanilla extract
1 cup raspberry jam, your favorite jam, or a mix of jams
 
Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
 
In a small bowl, mix together the baking mix and salt.
 
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until light and fluffy, about 1 minute. Add sugar and beat 1 additional minute. Add egg yolks, one at a time, beating after each addition. Add vanilla and beat to combine. Add the baking mix and beat until well-combined.
 
Spoon out tablespoon-sized (or slightly larger) pieces of dough and roll into balls with your hands. Place balls on prepared sheets, spacing them 11/2 to 2 inches apart. With your finger, make a deep indentation in the center of each ball. (The balls flatten as they bake.)
 
Bake until cookies just begin to brown, about 9 minutes. Remove from oven and fill each well with a heaping 1/2 teaspoon of jam. Continue to bake until jam starts to melt and the cookie bottoms turn golden brown, about 9 additional minutes. Remove to a wire rack, let cookies cool completely on baking sheets, and repeat with remaining dough.

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