Yes, the reason we always try to get a kitchen when we go on vacation: cooking is relaxing for us! Today the boys wanted to make cookies with some local marionberry jam I found at a market. So, the Baker Manns went to town and made a batch of gluten-free thumbprints that Jake could enjoy, too.
makes approximately 30
- 3/4 C butter, at room temperature
- 3/4 C organic granulated sugar
- 2 eggs
- 2 C gluten-free all-purpose flour
- 1/2 C ground almonds
- 1 t pure vanilla extract
- 1 t cold water
- marionberry jam (or whatever jam you have on hand)
Preheat oven to 325°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the egg yolks until incorporated. Stir in the flour, ground almonds, and ground cardamom until a flaky dough is formed. Add in the water and pure vanilla extract, gently working the dough until it forms a ball. Place the ball in the freezer for 10 minutes.
Pinch off pieces of dough and form into small balls, about the size of a walnut in its shell. Place each ball onto the baking stone or parchment-lined baking sheet, pressing a "thumbprint" into the center of each and slightly flattening. The cookies will not spread, so make them the size that you want!
Spoon about 1/2 t jam into each thumbprint. Place cookies in freezer for 5 minutes.
Bake until golden brown, about 20 to 25 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.