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!