Gluten-free Jam Thumbprint Cookies
Let the holiday baking begin!
December brings out the baker in me. I’ve already made three batches of cookies and more to come. It’s therapeutic for me, especially when it’s late at night. Quiet house, alone in the kitchen and the smell of cookies. Why I don’t do it every night? Real good question.
It’s such a happy month. Christmas trees, sparkly lights, hot chocolate, candy canes, gift giving, Christmas movies on repeat, and lots of cookies! THESE cookies. Gosh, the only thing that doesn’t make me happy is when I eat too many, which then results in an upset stomach.
What also makes me happy is that I’ve almost finished my Christmas shopping, except for the food gifts. I still need to make those. Don’t hate. Online shopping is my other therapy…
Back to the cookies. They have the perfect crumble and the apricot preserves add just enough sweetness. I made these with less butter and sugar than traditional thumbprint cookies. Guys, you’d never know. They just melt in your mouth.
With the craziness that comes with the Holidays, I just need a little (or a lot of) ME time to stay charged. Sometimes I’ll set my alarm super early so I can have some space before the house wakes up. I did this the other day. I made some tea, grabbed one of these cookies and SAT with a stack of magazines. It was so perfect.
I have a cute story about this tea, actually. When I was in college, I hoarded Candy Cane lane every Holiday season. One year, my (now) husband ordered an entire case and had it wrapped under the tree. It’s that good and I’m not a big tea drinker, except for this and Teavana.
This is a sponsored post. I’ve been compensated for my time to develop & photograph this recipe from Hain Celestial. Products were provided. All opinions are my own. Hain Celestial on Facebook: http://on.fb.me/Zjth5Y / Hain Celestial on Pinterest: http://bit.ly/HainCelestialPinterest
Gluten Free Thumbprint Cookies
Makes about 36 cookies
- 3 cups of Arrowhead Mills® All-Purpose Gluten-free flour
- ½ teaspoon Hain Pure Foods® Sea Salt
- 2 sticks of unsalted butter, chopped into cubes
- ¾ cup Hain Pure Foods® Turbinado Sugar
- 3 large egg yolks
- 2 teaspoons gluten free vanilla extract
- 1 cup preserves – I used apricot
Pairs perfectly with a cup of Celestial Seasonings® Candy Cane Lane® Tea.
Combine gluten-free flour and sea salt in a large bowl. Set aside.
In a stand mixer, beat the butter and sugar on medium/high speed for about 2 minutes. Be sure to stop and scrape the sides. Continue until it’s nice and creamy.
Note: the butter is best when it’s cold (vs. room temperature).
On medium speed, add the egg yolks and vanilla extract. Scrape the sides and continue mixing until everything is well combined.
Wrap the dough in plastic wrap and place in the fridge for at least an hour.
Preheat oven 375 ° F. Line your baking sheet with parchment paper.
Roll about 1 tablespoon of the dough between your hands into a ball. Be careful, the dough can be delicate and crack when you’re rolling. It’s okay if they aren’t perfect.
Place each ball of dough on the baking sheet. With you index finger or thumb, gently press into the center. If it starts to crack, you can support the edges with your other hand. Fill each cookie with about 1 teaspoon of the preserves.
Bake for 12 minutes. Remove and let cool before transferring to a cooling rack.
Note: Feel free to add more preserves after the cookies have cooled.
Enjoy with a nice cup of tea!
December 7 2013