This recipe for thumbprint cookies is from Ball's Blue Book of Canning and Preserving. Originally egg-free, I've made it gluten, casein and nut free as well. It is my family's favorite holiday cookie, and very easy to make!
Raspberry Thumbprint Cookies
1 cup powdered sugar
1 cup Earth Balance Soy Free Margarine
2 tsp. vanilla extract
2 cups GF flour blend (I used this one)
1/2 tsp. salt
1/2 tsp. xanthan gum
1/3 cup raspberry jam
powdered sugar + water to make icing
Preheat oven to 350 degrees. Sift together the flour, salt and xanthan gum, set aside. Cream together the sugar, margarine and vanilla extract until light and fluffy. Stir in the flour, mixing well.
Shape dough into 1 inch balls. Place dough balls onto an ungreased baking sheet 2 inches apart. Make a depression in the center of each ball with your thumb, molding the edges slightly. Bake cookies about 10 - 12 minutes, or until bottoms are lightly browned. Remove from the oven and immediately make a deeper impression in each cookie with the back of a spoon. Fill depressions with jam. Remove cookies to a wire rack to cool completely.
Stir about 1/3 cup powdered sugar with a enough water to make a glaze that can be drizzled easily. Drizzle glaze in stripes over each cookie. Makes about 2 dozen cookies.