Blackberry Jam Thumbprint Cookies

Oct 20

Gluten & Soy Free

Featured at Harvest Roots: A Taste of Byway Agriculture — celebrating our local farms and community flavors.

Ingredients

2 cups butter, room temperature

1⅓ cups organic cane sugar

2 eggs

2 teaspoons vanilla extract

2 teaspoons almond extract

4 cups Bob’s Red Mill 1:1 gluten-free flour

1⅓ cups almond flour

1 teaspoon sea salt

½ teaspoon cinnamon

½–¾ cup blackberry jam (homemade or local from the Market)

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a stand mixer with the paddle attachment, whip butter on high until light and fluffy. Add sugar and beat 3–4 minutes, until smooth and airy.
Mix in eggs, vanilla, and almond extract until well combined.
In a separate bowl, whisk together gluten-free flour, almond flour, salt, and cinnamon.
Add dry ingredients to the mixer and beat on medium-high until a dough forms, scraping down the sides as needed.
Using a cookie scoop, scoop the dough onto the prepared baking sheets about 1 inch apart.
Press your thumb (or the back of a spoon) into the center of each cookie to create a small well.
Spoon a small amount of jam into each well. Bake 10–12 minutes, until the edges are just golden.
Cool completely on the pan for 2 minutes before transferring to a cooling rack.