Jam-Filled Butter Cookies, Gluten-Free

Art of Gluten-Free Baking

http://artofglutenfreebaking.com

-adapted from Nancy Baggett

Ingredients

1 1/2 C (3 sticks) unsalted butter, softened

1/4 tsp salt

1 C granulated sugar

3 egg yolks

2 tsp vanilla extract

3 1/2 C Jeanne's Gluten-Free All-Purpose Flour Mix

2/3 C raspberry jam (or any other jam you like)

Optional: 2/3 C slivered blanched almonds

Preheat oven to 375 degrees F

-grease or place parchment paper on cookie sheets

-in a small bowl, mix flour and salt

-in bowl of mixer, beat until butter until light and fluffy

-add sugar, continue to beat

-add egg yolks, one at a time, beating after each addition

-add vanilla, continue to beat until mixture is light and fluffy

-add flour and mix until just incorporated

-pinch off small pieces of dough and roll into small balls--a little smaller than a ping pong ball

-place dough balls on cookie sheet about 1 1/2-2 inches apart

-make a deep indentation in the center of each ball with your finger

-place in preheated oven and bake for about 9 minutes

-remove cookie sheet from oven and fill each indentation with a heaping 1/2 tsp jam

-if using almond slivers, sprinkle a few of these over the center of each cookie

-return baking sheet to oven and continue to bake for about 9 minutes longer, until the jam is starting to melt and the bottoms are a golden brown

-remove from oven and transfer cookies to a wire rack to cool

Enjoy!

PS: Save your egg whites for the Chocolate Chip Meringue Cookie recipe!