Gluten-Free Thumbprint Cookies

Ingredients

• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 1 egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 1 1/2 cup gluten free flour blend
• 1/4 teaspoon xanthan gum (omit if your blend contains)
• 1/2 cup jam (see post for other filling options)
• 1/2 cup white chocolate chips (optional)
• 1/2 teaspoon vegetable shortening

Instructions

1. 1

   Preheat your oven to 350° F.

2. 2

   Cream: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla, almond extract, and salt.

3. 3

   Mix: Add in the flour ½ cup at a time, until fully incorporated. Rest the dough in the fridge for 10 minutes.

4. 4

   Roll: Use a spoon or small cookie scoop to portion out about 24 portions of the dough and roll into 1-inch balls. Place the balls about 2 inches apart on your prepared baking sheets.

5. 5

   Fill: Use your thumb to press an indentation into the center of each dough ball, creating a well for the jam or fruit preserves. Spoon roughly a teaspoon of the jam into the center of each indented dough ball.

6. 6

   Bake: Place the prepared cookies into the oven and bake for 8-10 minutes or until the cookies are lightly golden brown underneath and the jam is slightly spread and bubbly. Move to a cooling rack.

7. 7

   --- White Chocolate Drizzle (optional) ---

8. 8

   Frost: Melt 4 oz white chocolate with shortening in a microwave-safe bowl, stirring every 30 seconds. Cool slightly for 5 minutes. Place the chocolate in a resealable plastic bag. Cut small tip from bottom corner of bag. Squeeze the bag to drizzle glaze over cookies.