You can fill the thumbprint in these cookies with other jams, too. Or before baking, press an unblanched almond into the cookie instead of making an indentation.
- Portion size 45 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Line rimless baking sheets with parchment paper or grease; set aside.In large bowl, beat butter with sugar until fluffy. Separate 1 of the eggs; drop white into small shallow bowl and set aside. Add yolk and remaining egg to butter mixture; beat well.
In separate bowl, whisk together 1/3 cup (75 mL) of the almonds, the rice flour, soy flour, tapioca flour, cinnamon and salt ; add to butter mixture in 2 additions and stir just until blended.
Lightly beat reserved egg white with 1 tbsp (15 mL) water. Place remaining almonds in shallow dish. Roll dough by scant 1 tbsp (15 mL) into balls. Dip each into egg white mixture; roll in almonds to coat. Place, 2 inches (5 cm) apart, on prepared pans. Using end of wooden spoon, make indent in centre of each.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden, about 15 minutes. Press indent again. Transfer to wire rack; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 2 days or freeze for up to 3 weeks.)
Evenly spoon jam into indent of each cookie.
Nutritional facts Per serving: about
- Sodium 61 mg
- Protein 1 g
- Calories 86.0
- Total fat 5 g
- Cholesterol 18 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
%RDI
- Iron 1.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0
