Sometimes, my family loves eating jams and jellies for dessert. My dad loves strawberry jam so much that he would eat it out of the jar without spreading it on anything!
Instead of handing you a jar, how about a way to enjoy your favorite jam or jelly for dessert? This recipe gives everyone a way to enjoy such tastes with a touch of gluten-free shortbread.
Jonathan’s Gluten-Free Thumbprint Preserve Cookies
Ingredients:
- 1 cup butter or margarine, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 2 1/2 cups oat flour
- Your favorite jam or jelly (I used blackberry jam)
Equipment:
- Cooking sheet
- Parchment paper
- Ziplock bag (or other sandwich bags)
Gluten-Free Thumbprint Preserve Cookie Recipe
Steps:
- Cream softened butter, powdered sugar, and vanilla in a bowl with a mixer.
- Add half of the flour to the batter and mix. Repeat for the rest of the flour.
- Chill your batter in the fridge for 1-2 hours.
- Roll batter into 2-3 inch balls on parchment paper on a cooking sheet. In each ball, make a indent in the center of the ball as deep as the first half of the tip of your thumb.
- Cut one tip of the bottom of a sandwich bag. Fill bag with generous amounts of your favorite jam or jelly.
- Put in the oven at 350°F for 12-15 minutes (or until light brown on the bottom of the cookies)
- Cool for 2-4 minutes