Gluten-Free Cornmeal Thumbprint Cookies
By Amy Traverso|Nov 10 2013|
Gluten-Free Cornmeal Thumbprint Cookies
Photo Credit: Michael PiazzaA startling number of people these days are reporting gluten sensitivities, and gluten-free baking has become an important subspecialty for recipe developers. We love the flavor and texture of these tender gluten-free cornmeal-based cookies, and the way the raspberry flavor complements the corn.
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Yield
2 to 3 dozen cookies, depending on size
Total Time
45 minutes minutesHands-on Time
35 minutes minutes
Ingredients
1-1/2 cups all-purpose gluten-free baking mix (we like King Arthur brand)
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon table salt
1-3/4 sticks unsalted butter, softened, plus more for pans
3/4 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup seedless raspberry preserves (or jelly of your choice)
Instructions
Preheat your oven to 350° and set 2 racks to the middle positions, with space in between. Line 2 baking sheets with parchment paper (or grease lightly with butter).
In a medium-size bowl, whisk together the baking mix, cornmeal, baking powder, and salt. Using a standing or handheld mixer, beat the butter and brown sugar in a large bowl until fluffy, about 2 minutes. Add the eggs and vanilla and beat. Add the dry ingredients and beat until smooth.
Portion the dough into 11/2-inch balls, and arrange them 2 inches apart on the baking sheets. Press each with your thumb; then fill each depression with a teaspoon of jam. Bake until just barely golden brown on the bottom, 10 to 12 minutes, rotating the pans halfway through.
Can the gluten free conrnmeal thumbprint cookies be made with regular flour?
Sure! We haven’t tried it, but you will likely be able to substitute regular all-purpose flour in this recipe. Happy baking!
Is the gluten free all purpose flour being used with or without Xanthan Gum (or other similar)?