Gluten Free Thumbprint Cookies
Yield: 30 cookies
Materials
- 1 ½ cups Arrowhead Mills Organic Gluten Free All-Purpose Flour
- 1 cup almonds
- ¾ cup safflower oil
- ⅔ cup turbinado sugar
- 2 large eggs
- ½ lemon zest and juice
- ½ teaspoon salt
- 1 jar jam 8 ounces
Instructions
- Heat your oven to 375°F.
- In the base of your food processor add the almonds, oil, and sugar and pulse until well combined.
- Add the eggs, lemon zest, and juice and pulse again to combine.
- Add the flour, almond meal, and salt and pulse until the dough forms a ball.
- Scoop the dough with spoons onto a cookie tray and bake the cookies for 7 to 9 minutes, until just golden.
- Remove the cookies from the oven and press a wine cork into the center, making a depression for the jam.
- Fill the depression with jam.
- Put the cookies back in the oven and bake for another 12 to 15 minutes, until brown around the edges.
- Remove from the oven and let cool on the tray for 5 minutes before placing the cookies on a cooling rack.
Notes
For these cookies, you can use any jam you like. Pick your favorite! Our recommendations are strawberry, apricot, and raspberry.