These will be getting a full recipe card soon, but I wanted to get this up fast for everyone. This cookie has become a favorite! It is so good – light but a little chewy, not too sweet, and holds together wonderfully. One of the rare GF items that I think is even better than their gluten counterparts. Only requires 6 ingredients: Butter, Cream Cheese, Sugar, GF cup for cup flour, vanilla, Black Raspberry Jam (or flavor of choice)
Ingredients for 24 cookies (I’ve tripled this and still works great)
- 4 oz cream cheese (1/2 brick), softened
- 8 Tbsp salted butter, softened
- 1 tsp vanilla
- 3/4 cup sugar
- 175g GF cup for cup flour (Bob’s and KA both work great)
- 1/4 cup jam (or enough to fill the thumbprints)
Instructions:
- Blend softened cream cheese, butter and vanilla until well mixed and fluffy.
- Add sugar, beat well
- Add in flour a little bit at a time, mixing well until all is incorporated and forms a solid ball.
- Cover bowl and refrigerate 45 minutes (or up to 2 hrs)
- Preheat oven to 375⁰f a half hour before baking
- Line large cookie sheet with parchment paper
- Shape dough into 1 Tbsp sized balls (a bit smaller than a walnut), appr 1-2″ apart
- Gently create an indentation in each by pressing on the center with your thumb
- Fill the indentation with the jam (I fill a small baggie with the jam, cutting the corner to make a very small hole to release jam when squeezed)
- Bake on the center rack for 11-13 minutes, just until you see the bottom edges turning a light golden brown.
- Remove from the oven, let cool on the pan for 10-15 minutes before gently moving to cooling rack. These will very soft when warm, but get much firmer as they cool.
- ENJOY!
