Gluten Free Thumbprint Cookies

From ARROWHEAD MILLS
Makes 30 cookies

These cookies make a delicious treat and afternoon snack.

 

INGREDIENTS
1 1/2 Cups ARROWHEAD MILLS Gluten Free All Purpose Mix (or 1 1/2 cups ARROWHEAD MILLS All Purpose Baking Mix)
1 cup almonds
3/4 cup safflower oil
2/3 cup turbinado sugar
2 eggs
Zest and juice of 1/2 lemon
1/2 teaspoon sea salt
1 8-ounce jar of your favorite jam (strawberry, raspberry, etc.)

 

DIRECTIONS
1.Heat your oven to 375 degrees.

2.In the base of your food processor add the almonds, oil, and sugar and pulse until well combined.

3.Add the eggs, lemon zest, and juice and pulse again to combine.

4.Add the gluten free all purpose mix, almond meal, and salt and pulse until the dough forms a ball.

5.Scoop the dough with spoons onto a cookie tray and bake the cookies for 7-9 minutes, until just golden.

6.Remove the cookies from the oven and press a wine cork into the center, making a depression for the jam.

7.Fill the depression with jam.

8.Put the cookies back in the oven and bake for another 12 to 15 minutes, until brown around the edges.

9.Remove and let cool on the tray for 5 minutes before placing the cookies on a cooling rack.

 

Find this recipe and more holiday treats at arrowheadmills.com