Raspberry Thumbprint Cookies

Thumbprint cookies are a fun way to add some fruit flavoring to cookies. Experiment with other flavors by swapping out other jellies.

Ingredients

• 2/3 cup dairy-free margarine
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup dairy-free milk
• 2 cups All-Purpose Gluten Free Flour Mix
• 2 teaspoons guar gum
• 2 teaspoons baking powder
• ? teaspoon fine salt
• 1 cup turbinado sugar (coarse sugar)
• ? cup raspberry jam
• 1 pint raspberries

Directions:

1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
2. In a large bowl, using a hand mixer, whip together the margarine and granulated sugar until light and fluffy.
3. Add the vanilla extract and milk; mix to blend.
4. In a small bowl, mix together the All-Purpose Flour Mix, guar gum, baking powder, and salt.
5. Add the margarine mixture to the flour mixture and mix with a wooden spoon until blended well.
6. Using a tablespoon, scoop and roll dough into balls.
7. Roll each ball in the coarse sugar.
8. Use a fingertip or the end of a wooden spoon make a divot in the middle of the cookie.
9. Bake for 10 minutes, remove, and cool.
10. Once cooled, fill each divot with 1 teaspoon of raspberry jam and place a raspberry on top.
11. Store in a sealed container at room temperature for 3 to 4 days or in a refrigerator for 6 to 7 days.

Source: Enjoy Life Foods