Over the years, I have experimented with a dozen jam thumbprint recipe variations. This version has a buttery flavor, light texture, and tender crumb that contrast nicely with its jam filling. I like it best with slightly tangy jams like sour cherry, raspberry, or apricot. This recipe is from my book, Gluten-Free Cookies.
Makes 42 to 48 cookies
1 cup plus 2 1/2 tablespoons brown rice flour
1/3 cup plus 2 1/4 teaspoons potato starch
3 tablespoons plus 3/4 teaspoon tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon fine grain sea salt
1/4 cup plus 3 tablespoons almond flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup sour cherry, apricot, or raspberry jam
In a medium bowl, sift brown rice flour, potato starch, tapioca flour, xanthan gum, baking powder, and sea salt. Whisk in almond flour.
In the large bowl of an electric mixer, combine butter and sugar. Set mixer speed to high and beat until fluffy, about 3 to 4 minutes. Add egg and vanilla and beat until just combined. Reduce mixer speed to low. Add flour mixture and mix until just incorporated. Chill in a covered bowl, for 1 to 2 hours, or overnight.
Preheat oven to 350F. Line cookie sheets with parchment.
Using a small cookie scoop, drop 1-inch balls onto prepared cookie sheets, spacing them about 2 inches apart. Press a thumbprint about 1/2 inch deep into the center of each cookie. Fill each indentation with 1/4 teaspoon jam. Bake until the edges of the cookies are golden brown, about 12 to 14 minutes. Cool completely on cookie sheets.
Store cookies in an airtight container for up to 5 days.
Baker’s note: I use a small wooden honey dipper to make the “thumb” indentation.