Vegan & Gluten Free Raspberry Thumbprint Cookies
▢ 2 cups all-purpose flour Gluten free
▢ ½ teaspoon salt
▢ ½ cup granulated sugar
▢ ¾ cup vegan stick buter , slightly softened
▢ 2 tablespoons almond milk , or any plant-based milk
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon almond extract(optional)
▢ ⅓ cup Raspberry jam
▢ *Optional: powdered sugar for sprinkling
1. Preheat oven to 350F. Line a cookie sheet with parchment paper
2. In a mixing bowl mix the flour and salt. Add the butter and and beat with hand mixer until creamy about 30 seconds
3. Add the sugar and beat another minute. Add the vanilla extract and mix another 30 seconds.
4. Add the flour slowly and mix on low. AfteAftAfter After tall
After all the flour is combined add the milk.
5. Scoop 1/2 tablespoon of dough and roll it into a ball. Put them on the tray and then use the back of a 1/4 tsp measuring spoon to make the indent. Press the cookie down about 1/2 way.
6. Use a small spoon to add the jam to each cookie. Bake for 13-15 minutes. Take them out before they brown. Let them cool and then dust with powdered sugar
