Thumbprint Cookies ~ The Gluten-free, Vegan Way

 

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.

Ingredients:

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. 

 

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