Makes about 28 cookies
Make these cookies with Strawberry Jam or another favorite jam. Ask the kids to help; a child’s thumb is just the right size to make thumbprints.
194 grams (about 1½ cups) gluten-free flour blend
½ teaspoon xanthan gum (omit if your flour blend contains a gum)
1 teaspoon baking powder
½ teaspoon salt
½ cup (110 g) organic cane sugar
10 tablespoons shortening, softened
1 Flaxseed Egg (1 tablespoon ground flaxseeds mixed with 3 tablespoons warm water)
1 teaspoon Vanilla Extract
¼ cup (61 g) Strawberry Jam
1. Combine the flours, xanthan gum, baking powder, and salt in a medium bowl.
2. In a separate large bowl, cream together the sugar and shortening using a mixer on medium speed for 5 minutes, scraping down the sides of the bowl as needed. The mixture will be light and fluffy.
3. Add the flaxseed egg and vanilla. Mix for 1 minute on medium speed.
4. Slowly add in the dry ingredients and blend on medium speed, about 2 minutes. The batter will be thick. Wrap the dough tightly in plastic and chill it for an hour. Cookie dough can be refrigerated for up to 2 weeks.
5. When you are ready to make cookies preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
6. Use your hands to shape the dough into balls, about 1¼ inches (3 cm) round.
7. Place the cookies on the baking sheet with space in between and flatten them just slightly. Use the tip of a finger, your thumb, or the back of a small spoon to create a small well in the center of each cookie.
8. Fill the center of each cookie with ¼ teaspoon of jam.
9. Bake each sheet of cookies separately in the center of the oven for 15 to 16 minutes, until the jam centers are sizzling and the edges of the cookies are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Store them in an airtight container at room temperature for up to 3 days.
Baked cookies can be frozen in an airtight container for up to 3 months; thaw them at room temperature. Cookie dough (prepared through step 4) can be frozen for up to 6 months; thaw the dough in the refrigerator before forming cookies, filling with jam, and baking.
Credit line: Recipe from The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.