These cookies can be pressed into molds or transformed into thumbprint cookies filled with jam.
2 cups of unsalted butter (room temperature)
1 1/2 cups powdered sugar
2 tablespoons vanilla extract (or almond extract)
4 cups of gluten-free flour (rice flour as the primary ingredient)
Jar of jam (your choice)
Line baking sheets with parchment paper and preheat the oven to 350 degrees. Use a stand mixer and paddle attachment to beat the butter and sugar on slow speed until smooth. Add the vanilla and beat until combined. Add the flour very slowly, beating at a low speed. Take one tablespoon of dough and roll it into a ball between your palms. Press your thumb into the center of the cookie and fill it with the jam of your choice. Place the cookies on the parchment-lined sheet. Bake the cookies until light brown around the edges for 10-15 minutes. When the cookies are still warm, dip them face down in a bowl of cinnamon and sugar mixture.
The Bread Box - located at the Alley at Bitters, serving the Boerne area with custom cakes. Find them on social media. thebreadboxsa.com