Gluten-Free Almond Raspberry Thumbprint Cookies

1 1/4 cups all-purpose gluten-free flour blend for baking (you want something that does contain some xanthan gum and can be substituted measure-for-measure for regular flour...I love the Krusteaz brand)

1/2 cup cornstarch

1/8 teaspoon salt

1 cup powdered sugar

1/2 cup butter, softened

1/4 cup (2 ounces) block-style cream cheese, softened

1/4-1/2 teaspoon pure almond extract

1/2 cup sliced almonds, very finely chopped

about 1/2 cup raspberry jam or preserves, stirred

Preheat oven to 375 degrees and line a baking sheet with parchment paper or coat with non-stick cooking spray. In a medium bowl, whisk together the flour blend, cornstarch, and salt. In a large bowl, beat together the powdered sugar, butter, cream cheese, and 1/4 teaspoon almond extract until very light and fluffy (I use an electric mixer). When your butter-sugar mixture is beaten, taste to see if it's "almondy" enough for you; if not, add the additional 1/4 teaspoon extract. Beat in the flour mixture.

Shape the dough into 1" balls and roll in the chopped almonds. Place almond-coated dough balls on prepared baking sheet. Press your thumb into the center to make an indentation. Bake for 8-10 minutes, or until lightly browned on the bottom. Remove from oven and immediately "dock" each indentation with the end of a wooden spoon to make a more defined "well." Fill each indentation with raspberry jam or preserves. Sprinkle with additional chopped almonds. Cool 5 minutes, then remove to cooling racks to cool completely. Store airtight for a few days at most.

Makes 2-3 dozen.

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