Eosinophilic Esophagitis Friendly Thumbprint Cookies with Jam
Total time1 hr 4 min
Prep time20 min
Cook time14 min
4.8(7)
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Learn more →Ingredients
24 servings
For the cookies
- 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
- 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.
For the filling
- ½ cup jam (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. Add the vanilla extract and salt and mix until combined.
- 2
Add the flour all at once and mix on low speed until the dough just comes together and no dry streaks remain. Do not overmix. The dough should be soft but not sticky.
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