It all starts with a buttery shortbread cookie that is rolled in coconut and filled with jam. The result is a delicious gluten-free thumbprint cookie perfect for Christmas cookie trays!
1cupgluten-free baking flour,with xanthan or guar gum
½teaspoonsalt
1cupsweetened flaked coconut
½cupapricot preserves or raspberry preserves, or a combination
Instructions
Preheat oven to 350°F. Line baking sheets with parchment or lightly grease non-stick pans.
Cream butter and sugar together. Blend in egg yolk and vanilla.
Whisk the flour and salt together then add to the creamed mixture. Blend until well combined.
Roll 1 tablespoon-size portions of dough in lightly beaten egg white, then in coconut. Roll the dough between the palms of your hands to form a round ball.
Make indents in each cookie with thumb. Fill each indent with ¼-1/2 teaspoon of jam.
Bake 17-19 minutes, until lightly golden brown. Cool on cookie sheet.
Notes
Store cookies at room temperature or freeze tightly wrapped.
Roll cookies in sugar instead of egg white and coconut if desired.
Use your favorite flavor of jam or fruit preserves.
Dough can be refrigerated before baking but is not required.
Cookies can be filled with jam before or after baking. Filling before baking results in jam that is more set up and less messy.