Gluten-Free Almond Thumbprints
- Women`s Corner
- September 17, 2022
This buttery cookie base tastes amazing with just about any kind of jam filling. Strawberry, raspberry, blackberry...the world is your thumbprint cookie. Pro tip: If dough sticks to your thumb, dip in cold water before making indents, repeating as necessary.
Ingredients:
- 4 tbsp. butter, softened
- 3 oz. cream cheese, softened
- 1/2 c. Swerve granular
- 1 large egg
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 1 2/3 c. almond flour
- 8 tsp. sugar-free jam
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Method: Preheat oven to 350° and line a large baking sheet with parchment paper. In a large bowl using a hand mixer, mix together butter, cream cheese, and sweetener until completely combined. Add egg, vanilla, and salt and beat until combined, then beat in almond flour. Refrigerate dough for 20 minutes.
Using a 1-inch cookie dough scoop, scoop dough into balls and place at least 1 inch apart on prepared baking sheet. Use your thumb to make an indent in center of each cookie, then fill each indent with 1⁄2 teaspoon jam. Bake until golden on bottom, 20 to 22 minutes. Let cool completely on baking sheet before serving.
This recipe is taken from https://www.delish.com/
