So, for Christmas, my mom got me a variety pack of exotic jams. I really like jam, but I no longer eat bread. I am not going to eat jam by the spoonful (an appalling practice I have actually seen people outside my home – who shall remain unnamed – engage in). Try as I might, I could not get the idea of thumbprint cookies out of my head. So, I made a recipe. These are really rich. They’d be perfect for a tea party! Admittedly, I don’t actually go to many tea parties, but if I did, I would take these with me. The jams my mom gave me? ED Smith. I used “Raspberry Cherry Pomegranate Acai” and “Peach Mango Orange” for these. Ok, maybe eating something that good off a spoon isn’t so weird.
Yes. Yes, it is. Resist the urge. Make the cookies instead.
3 sticks of dairy-free margarine (I use Nucoa)
1 cup sugar
1 teaspoon vanilla (use the real stuff, people!)
2 cups white rice flour
1 1/2 cup tapioca flour
Jam ~ preferably the unbelievably good ED Smith preserves with chunks of fruit in them!
Cream the margarine, sugar and vanilla in a mixer. Whisk together the flours, add to the margarine and mix into a dough. Put your dough on a large piece of plastic wrap, pat into a thick circle, wrap and place in the fridge for 30 minutes. Roll the chilled dough into 1″ balls, make a thumb print in the middle and place on an ungreased cookie sheet. Put 1/4 tsp preserves in the indent and bake at 350 degrees F for about 20 minutes.
You’ll want to let these cool before serving. Boiling pools of sticky fruit and sugar aren’t a good thing to eat.
~ Danika Cooley
Danika Cooley is the author of When Lightning Struck! The Story of Martin Luther (Fortress Press, 2015), Wonderfully Made (CF4K, 2016), and Bible Road Trip. Her work has been featured in internationally-recognized children's magazines over 150 times.