thumbprint cookies


The Italian Thumbprint cookies, that all of the beautiful ladies in my life used to make as a child, were traditionally rolled in nuts and topped with all different flavors of jam. I wanted to recreate the same deliciousness for my gluten free tribe. I chose to skip the nut dipping step to save time, but was still able to present these little bite sized morsels. I used fruit juice sweetened, strawberry jam, but any flavor would work. These are buttery and chewy and will most certainly become one of your favorite holiday cookie recipes.

What you will need

  • 1/2 cup melted butter ( 1 stick unsalted)
  • 1 large egg
  • 1/2 cup organic dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 c. almond flour (Honeyville)
  • 1/2 c. all purpose gluten free flour (Bob's Red Mill)
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 jar of jam (I used Polaner strawberry jam)

Putting it together

  • Preheat oven to 350.F
  • Line cookie sheet with parchment paper
  • In a medium glass bowl, melt butter
  • Add sugar, vanilla, and egg. It is best to whisk egg first, then slowly add so it doesn't scramble
  • Add flours, cream of tartar and salt
  • Mix together gently until all ingredients are combined
  • Place dough in the refrigerator for 30 minutes
  • Dough should have a solid consistency now. Take a 1 inch ice cream scoop to make uniform balls
  • Press your thumb in each cookie, making a small hole. (Hence the name Thumbprints!)
  • Spoon strawberry jam into each hole, making sure not to over fill
  • Bake for 10-12 minutes or until sides begin to brown
  • Quickly slide parchment paper, off tray so that cookies stop baking
  • Makes 18 cookies