Happy Thanksgiving everyone! I love this time of year. Thanksgiving is my favourite holiday because friends and family get together to eat and drink without all the stress that comes with Christmas time. Normally I bake an apple crisp for Thanksgiving dinner with my family, but this year I was short on time as I was packing for my trip! I fly out tomorrow night which means there will be a lull on the blog. Check out some of my other recipes in the mean time.
A quick and easy cookie perfect for the holidays are Thumbprint Cookies. The cookie monster in my family gave a hip-hip-hooray approval. Use whatever jam you love and enjoy this gluten free twist on a classic.
What You’ll Need
- 1 2/3 quinoa flour
- 2 tsp xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter
- 2/3 cup sugar
- 1 large egg
- 1/2 vanilla bean
- enough raspberry, cherry, or strawberry jam to fill cookies
- icing sugar
What To Do
Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside. In a stand up mixer, or with a handheld mixer, whisk the flour, xanthan gum, baking powder and salt together in a bowl. Set aside. In your mixing bowl, whip the butter and the sugar until fluffy, about 5 minutes (use this time, it makes a difference). Beat in the egg and vanilla until just combined, do not over beat. Slowly beat in the dry ingredients, adding slowly, mixing until just combined.
Scoop the dough into 1-inch balls with an ice cream scoop or 2 spoons. Place about 2-inches apart on your prepared baking sheets. Press a thumbprint into the centre of each ball, about 1/2-inch deep. Fill each with about 1 teaspoon of your favourite jam.
Bake cookies until the edges are golden, about 15-17 minutes, rotating the pans halfway through. Cool the cookies on the baking sheets and serve with a sprinkling of icing sugar.