This is another cookie that I put on a recent cookie platter. I have been making this cookie for years, but it's one of the first time that I made them gluten-free. I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour. If you are not gluten-free, feel free to use regular flour.
You can use whatever jam that you have, I used my Strawberry-Lemon Jam for this batch.
Ingredients
makes approximately 30 cookies
3/4 cup (1-1/2 sticks) butter, room temperature
3/4 cup organic granulated sugar
2 eggs (if not making gluten-free, use 2 egg yolks only)
2 cups flour (I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
1/2 cup ground almonds
2 teaspoons gin (you can use water if you don't have gin)
Procedure
In a large mixing bowl, cream the butter and sugar until light and fluffy. Blend in the eggs until incorporated. Stir in the flour and ground almonds until a flaky dough is formed. Add in the gin, gently working the dough until it forms a ball. Wrap in plastic and chill for at least 30 minutes before proceeding. While the dough chills, preheat the oven to 325 degrees Fahrenheit.
Pinch off pieces of dough and form into small balls, about the size of a walnut in its shell. Place each ball onto a parchment or silicone-lined baking sheet, pressing a "thumbprint" into the center of each and slightly flattening. (The cookies will not spread, so make them the size that you want!)
Add about 1/2 teaspoon to 1 teaspoon of jam to each thumbprint. Bake until golden brown, about 20 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.
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