Gluten Free Thumbprint cookies

So much baking this season & I’m loving it! Here is another recipe that I hadn’t made in years, but was excited to make again! I make so many decadent desserts at this time of year, that it’s nice to mix it up sometimes with a shortbread type cookie. This combination always reminds me of my English roots of shortbread & jam with tea. Hope you enjoy this yummy treat! Happy Christmas!!

Ingredients:

1/2 cup sugar

1 cup margarine, softened

1 teaspoon vanilla extract

2 egg yolks

2 1/4 cups G- free all – purpose flour (I like Pillsbury brand with xanthan gum)

1 tsp baking powder

Chopped walnuts

Smuckers strawberry Jam, or jam of choice

Directions:

1) In medium bowl: beat sugar, margarine, vanilla extract, and egg yolks until light and fluffy. Mix, in a small bow,l the flour & baking powder together. Gradually add flour and baking powder mixture to wet ingredients. Mix well. Cover bowl with plastic wrap. Refrigerate 30 minutes.

2) Chop walnuts. Put on plate. Set aside.

3)Heat oven to 350°F. Shape dough into 1″ balls. Roll into chopped walnuts. Place on ungreased cookie sheet 2″ apart. Press thumb lightly down into middle center of ball.

4) Bake at 350°F for 12 minutes, or until cookies are a light golden brown. Spoon a small spoonful (1/4tsp) into each baked cookie. Cool on wire cooling rack completely.

Makes approximately 3 1/2 dozen cookies.

2 Comments Add yours

    1. Gina says:

      Thank you! ☺️🎄

      Like

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