Gluten Free Dairy Free Christmas Cookie Count Down – Jam Filled Thumbprints

by angelaskitchen on December 19, 2012

For the last day of of the Gluten Free Dairy Free Christmas Cookie Count Down, we have Jam Filled Thumbprints.  The ones above are filled with seedless blackberry, but you can use any jam your heart desires.

Thanks for joining me for the Gluten Free Dairy Free Christmas Cookie Countdown.  May your holiday be merry and bright!

The gluten free flour mix I use in the recipe for my cutouts is the mix below.  I mix up a larger batch so I can have it on hand for when the cookie whim strikes:

about 6 cups

about  12 ½ cups

about 18 ½ cups

Finely ground rice flour

2 ½ cups

5 cups

7 ½ cups

Sorghum flour

1 ½ cups

3 cups

4 ½ cups

Corn starch or arrowroot

½ cup

1 cup

1 ½ cups

Potato starch

¾ cup + 2 T

1 ¾ cups

2 ½ cups

Tapioca flour/starch

¾ cup + 2 T

1 ¾ cups

2 ½ cups

Xanthan gum or guar gum

1 teaspoon

2 teaspoons

3 teaspoons

Gluten Free Dairy Free Christmas Cookie Count Down - Jam Filled Thumbprints
 
Author:
Recipe type: gluten free, dairy free, gfcf, cookies
Serves: 3½ dozen
Ingredients
  • ⅔ cup brown sugar
  • 1 cup gluten and dairy free margarine or gluten/dairy/soy free shortening
  • 1 egg (or 1 T ground golden flax mixed with 3 T hot water)
  • 1 teaspoon gluten free vanilla extract
  • ½ teaspoon gluten free almond extract (or vanilla)
  • 2½ cups gluten free flour blend **
  • ½ teaspoon xanthan gum or guar gum
  • ½ teaspoon salt (1/4 t more if using shortening)
  • ½ teaspoon baking powder (plus ¼ teaspoon more if using flax instead of egg)
  • ¾ cup finely chopped nuts of choice
  • ¾ cup fruit juice sweetened jell or jam
Instructions
  1. In a mixing bowl cream sugar and margarine or shortening until fluffy. Add egg (or flax replacer) and flavoring and beat well.
  2. In another bowl combing the flour blend, xanthan gum, salt and baking powder. Mix well. Add to sugar mixture in mixing bowl. Beat until combined. Scrape down mixing bowl and mix again until all combined.
  3. Roll 1 inch balls of un-chilled dough into balls then roll in the finely chopped nuts. Place dough on baking pan and press the tip of thump into center of dough to create an indent. Bake for 6 minutes. Take pan out of oven an push down on indents, if needed, bake for 2-4 more minutes. Allow cookies to cool for 5 minutes on baking sheet before moving to cooling rack. Fill indent with fruit juice sweetened jelly or jam.

 

{ 2 comments… read them below or add one }

Ashley December 22, 2012 at 12:50 am

I am so excited to see these today! Blackberry thumbprint cookies used to be my all time favorite before I ha I go GF, I have been looking for a good recipie ever since and these look fantastic! I just have one question though, I do not see in the ingredients list where it says how much molasses to add, is this optional? If not how much molasses is needed?

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angelaskitchen December 22, 2012 at 7:59 am

Oops! Good catch! I pulled this recipe from a packet I use to teach holiday cookies using a base dough to make several types. The molasses line was left in by mistake, but the recipe is updated now. Thanks for catching that and happy baking!

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