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

Angela Litzinger at test.angelaskitchen.com
Course cookies, dairy free, gfcf, gluten free
Servings 3 1/2 dozen


  • 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


  • 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.