Children of all ages love these drop cookies filled with their favorite jam!
Ingredients
- 2 cups fine white rice flour
- 2 tablespoon tapioca flour or cornstarch
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup butter or gluten-free substitute
- 1 cup fructose
- ½ teaspoon gluten-free almond extract
- ½ teaspoon gluten-free real vanilla extract
- 1 large egg
- ½ cup chopped nuts
Equipment
Cookie sheets.
Process
Preheat oven to 350 degrees F. Shiny baking sheets work best. Dark sheets need a lower temperature of 325 degrees to avoid browning bottoms.
Combine flours, salt and baking powder in a bowl and whisk together with wire whip. Cream butter and fructose in a mixing bowl. Blend in egg and extracts. Stir dry ingredients into the creamed mixture with a large wooden spoon. Blend well but do not beat. Dough should be firm enough to drop by rounded teaspoon or to scoop with a melon-baller. Chill dough 10 minutes.
Drop dough onto ungreased baking sheets. If dough is too sticky, add a tablespoon of rice flour at a time to correct. Press center of dough with a fingertip to indent then fill with ¼ teaspoon fruit spread not jelly (will run). Sprinkle with chopped nuts, if desired.
Bake 8 to 10 minutes depending on oven variance. Cookies are baked when surface appears dry. Allow to cool a few minutes, then remove cookies to wire rack. Makes about 6 dozen, depending on size.
