Thumbprint Cookies

Ingredients

• 2 cups Almond Flour
• 1/2 cup Tapioca Starch
• 2 tablespoons Coconut Flour
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1/2 cup Unsalted Butter, softened
• 1/2 cup Granulated Sugar
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Almond Extract
• 1/4 cup Your Favorite Jam (e.g., Raspberry, Apricot)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together almond flour, tapioca starch, coconut flour, salt, and baking powder.

3. 3

   In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.

4. 4

   Beat in the egg, vanilla extract, and almond extract until well combined.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. 6

   Roll the dough into 1-inch balls and place them on the prepared baking sheet.

7. 7

   Use your thumb (or the back of a small spoon) to make an indentation in the center of each cookie.

8. 8

   Fill each indentation with about 1/4 teaspoon of your favorite jam.

9. 9

   Bake for 12-15 minutes, or until the edges are lightly golden brown.

10. 10

    Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.