THUMBPRINT COOKIES

INGREDIENTS:

MAKES APPROXIMATELY 20 COOKIES

• 3/4 cup turbinado sugar

• 1 tablespoons lemon zest  1 large lemon

• 1 stick of butter

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoon lemon juice

• 2 ½ cups gluten-free flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon sea salt

• 3/4 cup powdered sugar

• 1/2 cup MNMLST Fruit Spread (raspberry, blueberry, apricot, or blackberry)

• 1 tablespoon tapioca

INSTRUCTIONS:

1. Add lemon zest to sugar and mix. set aside

2. Mix gluten-free flour, baking powder, and salt. Set aside.

3. Beat butter, until fluffy and creamy, add sugar then vanilla beat well, add eggs until well incorporated.

4. Wrap in plastic and chill for 1 hour or overnight.

5. Meanwhile mix fruit spread with tapioca.

6. Preheat the oven to 350 F.

7. Scoop out evenly shaped dough ball and roll in powdered sugar

8. Flatten slightly and indent with a thumb or back of a round teaspoon

9. Use a teaspoon or piping bag  to fill each indentation with fruit spread

10. Bake 8-11 mins until puffed and golden edges.

11. Cool for 10 mins and then transfer to a wire rack to cool completely