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.
These yummy jam thumbprint cookies are from Pat Sinclair’s new book, Scandinavian Classic Baking. Rolling the cookies in hazelnuts or almonds gives them a nice texture and deeper flavor. Continue Reading →