Gluten Free Shortbread Thumbprints

Tender, crisp and buttery, these almond flour shortbread cookies are just the perfect way to try your hand at gluten-free baking. We love the snap of these cookies. Try them as a jam-filled thumbprint. No jam? Trust us, they're excellent unadorned as well.
1 cup almond flour (You can sub Pecan Meal)
3 Tbl unsalted butter, softened
3 Tbl powdered sugar
1/4 tsp Vanilla Bean Sea Salt
1/2 tsp Vanilla Extract
1/2 tsp Almond Extract
Grinning Jupiter Traffic Jam
Gluten free oats (optional)

Preheat oven to 350°F. Line a baking sheet with parchment paper. These come together easily by hand, but a hand or stand mixer with the paddle attachment can be used. Mix until a cohesive dough forms. Scoop one-inch balls onto baking sheet and use a spoon to make an indentation. Dollop just a 1/4 tsp jam into each cookie. Too much jam will bubble over. For a little extra crunch, sprinkle oats onto the edges of the cookies. Bake for 8 mins or until the cookies are light brown. Allow to cool on the cookie sheet for 10 mins then transfer to a rack. 

Hungry for more? Try your hand at our Gluten Free Almond Cake. It's a favorite around here!

Watch as Anne cooks this recipe on Facebook Live 

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