Jam Thumbprint Cookies

By fuzzygroup

Ingredients

• GF Flour Mixture
• 12 12 12 oz white rice flour
• 4 4 4 oz potato starch
• 2 2 2 oz tapioca flour
• 1/2 1/2 1/2 cup seedless jam
• 11 1/4 11 1/4 1/4 oz above GF flour mixture
• 1/2 1/2 1/2 tsp salt
• 1/2 1/2 1/2 tsp baking powder
• 1/4 1/4 1/2 tsp baking powder (might be 1/2 if don't rise enough)
• 12 12 12 tbsp butter softened
• 2/3 2/3 2/3 cup sugar (4 2/3 oz sugar)
• 3 3 3 oz softened cream cheese
• 1 1 1 large egg
• 1 1/2 1 1/2 1/2 tsp vanilla

Preparation

Step 1

1. Adjust oven rack to middle position and heat to 350. Line 3 cookie sheets with parchment paper.

2. Fill small zip lock bag with jam and set aside. Whisk flour, salt, baking soda and baking powder together in medium bowl. Using stand mixer with paddle, beat butter and sugar on medium speed until light and fluffy, 3 to 6 minutes. Beat in cream cheese, egg and vanilla until combined about 30 seconds. Reduce speed to low and slowly add flour mixture until incorporated.

3. Working with 1 1/2 tsp dough at a time roll into balls about 1" in size and spread them out on sheet. These don't spread too much so you can do a 4 x 3 matrix on the cookie sheet at least. Grease the tip of your index finger and make an indentation in the center of each ball.

4. Bake cookies one sheet at a time until just beginning to set and lightly browned around edges about 10 minutes. Remove sheet from oven and reshape indentation with rounded teaspoon measure. Snip small corner off zip lock bag and fill each indentation with 1/2 tsp jam. Rotate sheet and continue to bake until lightly golden, 11 minutes.

5. Let cool on cookie sheets for 10 minutes and then transfer to wire rack and cool completely before serving, about 45 minutes.