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

The Recipe: Gluten Free Dairy Free Christmas Cookie Count Down - Jam Filled Thumbprints

Servings: 3 1/2 dozen
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Ingredients

  • 2/3 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
  • 1/2 teaspoon gluten free almond extract, or vanilla
  • 2 1/2 cups gluten free flour blend **
  • 1/2 teaspoon xanthan gum or guar gum
  • 1/2 teaspoon salt, 1/4 t more if using shortening
  • 1/2 teaspoon baking powder, plus 1/4 teaspoon more if using flax instead of egg
  • 3/4 cup finely chopped nuts of choice
  • 3/4 cup fruit juice sweetened jell or jam

Instructions 

  • In a mixing bowl cream sugar and margarine or shortening until fluffy. Add egg (or flax replacer) and flavoring and beat well.
  • 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.
  • 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.
Course: cookies, dairy free, gfcf, gluten free
Author: Angela Litzinger at test.angelaskitchen.com