Eosinophilic Esophagitis Friendly Classic Thumbprint Cookies
Total time1 hr 4 min
Prep time20 min
Cook time14 min
5.0(24)
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ⅔ cup powdered sugar, sifted
- 1 tsp vanilla extract
- ¼ tsp salt
- 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. - ½ cup jam or preserves (raspberry, strawberry, or apricot)
Instructions
- 1
Beat the softened butter and powdered 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 vanilla extract and salt, then mix on low until combined, about 30 seconds.
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