These jelly cookies are deliciously buttery, topped with a dollop of your favorite jelly or fruit preserves. The gluten-free ones are more crumbly, of course, but they survive stacking pretty well and you can bring them to potlucks.
Adapted from All Recipes
Yield: 36 cookies
- 1 cup butter, softened
- 2 1/2 cups gluten-free OR all-purpose flour
- 1/4 cup white sugar
- 1/2 cup brown sugar OR white sugar plus a dollop of molasses
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4-1/2 cup of your favorite jelly or preserves (such as raspberry preserves or marmalade)
- Preheat oven to 350ºF. Grease baking sheets or line with aluminum foil.
- Beat the butter with the sugars.
- Beat in the egg and vanilla.
- Beat in the baking powder.
- Beat in the flour. The gluten-free dough is wet and sticky, so you could refrigerate it for a few minutes. It’s not necessary though.
- Form dough into 1-inch balls, gently flatten, and place on baking sheets. Space them about 1 1/2 inches apart.
- Make an indentation in each cookie and fill with jelly or preserves. (I used a heaping 1/4 teaspoon per cookie for the gluten-free cookies.)
- Bake for about 14 minutes if gluten free, 12-15 minutes if using normal flour. Right out of the oven, the gluten-free cookies are fragile, so leave them on the baking sheets for at least 5 minutes to harden before you move them.