Wheat Free Classic Jam Thumbprint Cookies
Total time1 hr 10 min
Prep time25 min
Cook time15 min
4.8(15)
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Learn more →Ingredients
24 servings
For the cookies
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ tsp salt
For rolling
- 2 large egg whites, lightly beaten
- 1 ½ cups walnuts, finely chopped
For filling
- ½ cup jam or preserves (raspberry, strawberry, or apricot)
Instructions
- 1
Beat the softened butter and granulated sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
- 2
Add the egg yolks and vanilla extract and beat on medium speed until fully incorporated and smooth, about 1 minute, scraping down the sides of the bowl as needed.
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