These are a gluten free shortbread cookies that have a thumbprint filled with jam. They taste just like a non-gluten-free cookie and can be modified with any flavor of jam. I used strawberry, but grape, apricot, raspberry or blackberry would be tasty as well. These were fairly easy to make. The only downside is that are somewhat hard to store - do not stack them.
Ingredients:
1/2 cup salted butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
6 teaspoons Amaretto
2 teaspoons of vanilla
2 cups of all-purpose gluten free rice flour (I used the Pillsbury blend)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
strawberry jam, as needed
Preparation:
1. Preheat oven to 350 degrees and line baking sheets with silicon baking mats or parchment paper.
2. Cream butter and sugar together with a mixer. Add egg.
3. Add vanilla and Amaretto. Combine well.
4. Sift together flour, baking powder and baking soda. Gradually add to wet ingredients.
5. Roll into balls and use your thumb to make a deep indent. Place on prepared baking sheets.
6. Bake for 12 minutes in preheated oven. Remove from oven and fill each cookie with 1/2 teaspoon of jam. Return to oven for 1-2 minutes to warm jam.
7. Store in a single layer in an airtight container.
Source: Legal Nomads
Ingredients:
1/2 cup salted butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
6 teaspoons Amaretto
2 teaspoons of vanilla
2 cups of all-purpose gluten free rice flour (I used the Pillsbury blend)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
strawberry jam, as needed
Preparation:
1. Preheat oven to 350 degrees and line baking sheets with silicon baking mats or parchment paper.
2. Cream butter and sugar together with a mixer. Add egg.
3. Add vanilla and Amaretto. Combine well.
4. Sift together flour, baking powder and baking soda. Gradually add to wet ingredients.
5. Roll into balls and use your thumb to make a deep indent. Place on prepared baking sheets.
6. Bake for 12 minutes in preheated oven. Remove from oven and fill each cookie with 1/2 teaspoon of jam. Return to oven for 1-2 minutes to warm jam.
7. Store in a single layer in an airtight container.
Source: Legal Nomads