Jam Thumbprints

Jam thumbprints — light, soft cookies with a hint of sweetness in the centre. While the more traditional ones use raspberry jam, you can use any flavour and they will disappear rather quickly. 

Prep: 10 minutes
Cook time: 12-14 minutes
Yield: 42 cookies

Ingredients:

• 2 cups GF Patisserie All Purpose Flour
• 1 tsp xanthan gum
• ½ tsp salt
• 1 cup unsalted butter
• ⅔ cup granulated sugar
• 2 egg yolks
• 1 tsp vanilla
• ½ - 1 cup jam
• 1 cup ground nuts for rolling (optional)

Method:

1. Preheat your oven to 375 degrees F.
2. In a bowl, sift together the flour, xanthan gum, and salt. Whisk dry ingredients to blend well.
3. In another bowl, beat the butter and sugar until light and fluffy.
4. Add egg yolks one at a time, scraping down the bowl between additions. Add the vanilla and mix until combined.
5. Add the dry ingredients, and mix until you get a soft dough.
6. Line your baking sheet with a silicone mat or parchment.
7. Portion cookie dough into balls (approximately 1 tbsp large), and roll in nuts (optional). Arrange on lined tray, leaving a 1-inch gap between cookies.
8. Slightly flatten each cookie with the back of your thumb or a rounded measuring teaspoon, leaving an imprint in the centre.
9. Fill each imprint with ¼ to ½ tsp of jam.
10. Bake for 12-14 minutes, or until the edges are lightly golden.
11. Cool on tray for 5 minutes, then transfer to a wire rack to finish cooling.

Tips:

• Make sure ingredients are at room temperature.
• Always bake 1-2 test cookies to adjust the baking time or the temperature of your oven.