I love all the baking this time of year. But now that I have DFI, I have been adapting some of my favorite cookie recipes. This is based on Ina Garten's jam thumbprints. The original recipe calls for coconut to be egg washed on the cookie but since coconut is high in fructose/sorbitol, this can not be tolerated by DFIers.
Hope you enjoy this adaptation.
Gluten Free/DFI Jam Thumbprint Cookies
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour (I used Namaste All Purpose Gluten Free)
1/4 teaspoon Xanthum Gum (Note - please check your all purpose flour brand - I did not need to add since Namaste brand already has this included in the mix. Bob's Mill Brand does not so you will need to add this)
1/4 teaspoon kosher salt
DFI friendly jam (I used a cranberry jam I found and an apricot one for my other half)
In a mixer, cream the butter, sugar and extract until creamy. In another bowl mix together the dry ingredients. Once the butter mixture is creamy add in the dry mix slowly until blended. Dump the mixture onto some plastic wrap and create a big ball. Put in the fridge for about 45 minutes to chill and firm up.
Preheat the oven to 350.
Take the dough out of the roll into small balls. Put the balls on a cookie sheet and press in the center with your thumb. Spoon the jam into the thumb print.
Bake for 25 minutes. Once done cool on a cooling rack. Enjoy.
Hope you enjoy this adaptation.
Gluten Free/DFI Jam Thumbprint Cookies
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour (I used Namaste All Purpose Gluten Free)
1/4 teaspoon Xanthum Gum (Note - please check your all purpose flour brand - I did not need to add since Namaste brand already has this included in the mix. Bob's Mill Brand does not so you will need to add this)
1/4 teaspoon kosher salt
DFI friendly jam (I used a cranberry jam I found and an apricot one for my other half)
In a mixer, cream the butter, sugar and extract until creamy. In another bowl mix together the dry ingredients. Once the butter mixture is creamy add in the dry mix slowly until blended. Dump the mixture onto some plastic wrap and create a big ball. Put in the fridge for about 45 minutes to chill and firm up.
Preheat the oven to 350.
Take the dough out of the roll into small balls. Put the balls on a cookie sheet and press in the center with your thumb. Spoon the jam into the thumb print.Bake for 25 minutes. Once done cool on a cooling rack. Enjoy.
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| Finished product |
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