Gluten Free Thumbprint Cookies
Make the most of your leftover Caputo Gluten-Free Short Crust Pastry Dough with this easy, gluten-free cookie recipe. Perfectly crisp and filled with jam, these thumbprint cookies are a creative and delicious way to use every bit of your dough.
- Yield: Any
- Prep Time: 30 min
- Cook Time: 13 min
Ingredients
Instructions
Mix the Dough
- In a KitchenAid mixer or food processor, mix Caputo Gluten-Free Flour, butter, and sugar until crumbly and combined.
- Add the baking soda and vanilla, then mix for 30 seconds.
- With the mixer on, gradually add in the eggs and egg yolks until a smooth, homogeneous dough ball forms.
Portion and Chill
- Line a sheet pan with parchment paper.
- Using a ½-inch cookie scoop, portion the dough onto the pan.
- Chill the dough in the refrigerator for 20 minutes.
Prepare for Baking
- Preheat the oven to 350°F (175°C).
- Arrange the chilled dough scoops evenly across two sheet pans, leaving space between each.
- Press your thumb gently into the center of each scoop to create a small indent for the jam.
Bake and Fill
- Bake for 7 minutes without filling.
- Remove from the oven and spoon ½ tablespoon of jam into each indent.
- Return to the oven and bake for an additional 6–7 minutes, or until the edges are.
Cool and Finish
- Remove from the oven and allow the cookies to cool on the pan for 10–15 minutes.
- Dust lightly with powdered sugar.
- Serve and enjoy!
Products Used In The Recipe
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About the Chef
Meet Tori Messinger
Tori Messinger is not only our Sales and Marketing Coordinator, but also a Master Pasta Maker. Before joining the Orlando Foods team, she studied the business behind food at the Institute of Culinary Education in New York City, where she graduated with a secondary degree in Culinary and Restaurant Management.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.