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.