Thumbs Up Thumbprint Cookies


Enjoy life's cookies for everyoneWhen I was a child my mom let me poke my thumb in the center and fill the cookies with my favorite jams. They are allergy-friendly for everyone’s enjoyment!

  • Yield: 3 Dozen


  • 0.66 cup (135 g) superfi ne sugar
  • ½ cup (100 g) Spectrum Organic Shortening
  • 2 teaspoons (10 ml) vanilla extract
  • ½ cup (60 g) Bob’s Red Mill tapioca flour
  • 1 cup (125 g) Bob’s Red Mill white rice flour
  • 1 teaspoon (4.6 g) baking powder
  • ¼ teaspoon (1.5 g) salt
  • 3 tablespoons (45 ml) rice milk, safe milk alternative, or water
  • 1 cup (80 g) certified gluten-free rolled oats, or quinoa or rice flakes
  • 1 cup (320 g) of your favorite safe jam
How to Make It
  1. Preheat oven to 350°F (180°C, or gas mark 4).
  2. To make the cookies: With a mixer, partially combine the sugar, shortening, and vanilla. Add in the dry ingredients. Mix on low while slowly adding in the milk.
  3. Th e dough should look smooth but not fi rm. You should be able to pinch off a piece and roll it into a soft ball without it sticking too much to your hands. If the dough appears watery, add in 1 tablespoon (8 g) powdered sugar at a time until the dough reaches the correct consistency. If the dough is too dry, add 1 teaspoon (5 ml) of rice milk.
  4. Pinch off about 1 tablespoon (16 g) of dough and roll into balls. Set aside.
  5. To make the topping: In a food processor or coff ee grinder, grind the oats into a coarse consistency like oat bran. Place in a shallow bowl.
  6. Roll dough balls in the oats and coat well. Place coated balls on a baking sheet. Using your thumb or two fi ngers, create a shallow, even indentation in each ball. Fill with about 1 teaspoon (7 g) of jam
  7. Bake for about 15 minutes, or until edges are golden. Let cool for about 10 minutes on baking sheet before removing to a fl at surface to cool completely

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