Gluten Free Thumbprint Cookies

      • Yield:
      • ~30 cookies
      • Ingredients:
        • 1½ Cups Arrowhead Mills Gluten Free All Purpose Mix (or 1½ cups Arrowhead Mills All Purpose Baking Mix)
        • 1 Cup almonds
        • ¾ Cup safflower oil
        • ²⁄³ Cup turbinado sugar
        • 2 eggs
        • Zest and juice of ½ lemon
        • ½ teaspoon sea salt
        • 1 8-ounce jar of your favorite jam (strawberry, raspberry…)
      • Directions:
        1. Heat your oven to 375°F.
        2. In the base of your food processor add the almonds, oil, and sugar and pulse until well combined.
        3. Add the eggs, lemon zest and juice and pulse again to combine.
        4. Add the gluten free all purpose mix, almond meal and salt and pulse until the dough forms a ball.
        5. Scoop the dough with spoons onto a cookie tray and bake the cookies for 7-9 minutes, until just golden.
        6. Remove the cookies from the oven and press a wine cork into the center, making a depression for the jam.
        7. Fill the depression with jam.
        8. Put the cookies back in the oven and bake for another 12-15 minutes, until brown around the edges.
        9. Remove and let cool on the tray for 5 minutes before placing the cookies on a cooling rack.