Sunday, December 16, 2012

Gluten Free Raspberry Thumbprints

Gluten Free Raspberry Thumbprints

3/4 softened butter
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1 1/2 cups King Arthur Brand Gluten Free Multi-Purpose Flour

1-2 cups of crushed up sliced almonds
Seedless raspberry preserves

Preheat oven to 375 degrees. Combine butter and sugar, blending well. Add vanilla and egg yolks. Mix well and add GF flour. Blend together for a couple of minutes until your dough is light and fluffy.

Using a mini scoop, make 1 inch balls with dough. Roll dough balls in crushed almonds. Place one inch apart on cookie sheet. Bake for 12 minutes or until edges are just turning a golden color. Remove from oven and press a "thumbprint" into the center of each cookie with the end of a thick, round wooden spoon handle. Allow to cool for at least 20 minutes before adding a small dollop of raspberry jam in the centers. Sprinkle with a touch of powdered sugar and enjoy your beautiful, delicious cookies!