These cookies were a favourite with my two favourite girls, Katie and Maddie. Maddie had an allergy to egg whites and wheat as a child, so these were perfect for her. They loved to make the balls of dough and press the thumb print and fill it with jam. These always came out messy and delicious and barely lasted a day. You can save the egg whites for tomorrow’s coconut macaroon recipe.
Katie’s and Maddie’s Raspberry Jam Thumb Cookies
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
Dry ingredients: (mix in a separate bowl)
2 1/2 cups gluten-free flour mix (or regular wheat flour)
1/4 tsp baking soda
1/4 tsp salt
1 cup butter, room temperature
3/4 cup sugar
1 tsp vanilla
2 egg yolks
1/2 cup raspberry jam (or jam of your choice)
Mix dry ingredients in a separate bowl. Cream butter and sugar in a mixer until fluffy, add vanilla and egg yolks and beat again. Gradually mix in dry ingredients until combined. You can chill the dough at this stage or bake right away. Make dough into 1 inch balls and place on cookie sheet at least 1 1/2 inches apart. Make a depression in the dough with your thumb. Place a tsp of jam in depression. Place in oven and bake for 7-8 minutes until bottom edges are lightly golden. Cool on pan for 5 minutes before transferring to a cooling rack. Enjoy. Cheers, Michele