Gluten-Free Cornmeal Thumbprint Cookies
By Michael Monahan, Executive Chef at Grande Dunes Members Club
A startling number of people these days are reporting gluten sensitivities, and gluten-free baking has become a “subset” of baking. I love the flavor and texture of these tender gluten-free cornmeal-based cookies, and the way the raspberry flavor complements the corn. Yield: 3 dozen “Bite sized” cookies
Ingredients:
1 ½ Cups All-Purpose Gluten-Free Rice Flour
1 Cup Yellow Cornmeal
1 TSP Baking Powder
½ TSP Table Salt
1 ¾ sticks Unsalted Butter, softened, plus more for pans
¾ Cup Firmly Packed Light-Brown Sugar
2 Large Eggs
1 TSP Vanilla Extract
½ Cup Seedless Raspberry Preserves (or jelly of your choice)
Directions:
Preheat oven to 350° and set two racks to the middle positions, with space in between. Line two baking sheets with parchment paper (or grease lightly with butter).
In a medium-size bowl, whisk together the rice flour, cornmeal, baking powder, and salt. Using a standing or handheld mixer, beat the butter and brown sugar in a large bowl until fluffy, about 2 minutes. Add the eggs and vanilla and beat. Add the dry ingredients and beat until smooth.
Portion the dough into 1inch balls, and arrange them 2 inches apart on the baking sheets. Press each with your thumb; then fill each depression with a teaspoon of raspberry jam. Bake until just barely golden brown on the bottom, 10 to 12 minutes, rotating the pans halfway through.