The Christmas Cookie Swap
A Christmas cookie exchange has been scheduled for the December meeting of our community book club. Friends, books, wine and cookies at holiday time and all is well in my world. Oh yeah, I have to bake cookies.
Once upon a time long long ago Christmas baking was a big part of my holiday prep. My Mom, sister and I would gather in one kitchen and bake for a week. Oh what fun we had.
As time has past and life has gotten busier I have strayed from the traditional holiday baking. Local shops and bakeries with their holiday trays have full filled my baking needs. But this year I want to be part of the cookie exchange. So today I bake!
We have some allergy and gluten issues in our family. I am going to modify my recipe to be gluten free. I’m sure that there will be some others in our group with allergy considerations too.
I am making my Mother’s recipe for Jam Thumbprints.
They’re gluten free and very tasty!
My Mama’s Christmas Jam Thumbprint Cookies
2/3 cup butter
1/3 cup sugar
2 egg yolks
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cup sifted flour
2 slightly beaten egg whites
3/4 cup finely chopped nuts
Your favorite jam
Cream together 2/3 cup butter & 1/3 cup sugar until fluffy. Add the 2 egg yolks, 1 teaspoon vanilla, and 1/2 teaspoon salt. Beat well.
Gradually add 1 1/2 cup sifted flour. Mix well.
Shape into 3/4 inch balls. Dip into 2 slightly beaten egg whites. Then roll in 3/4 cup finely chopped nuts.
Place on baking sheet, 1 inch apart.
Press down the center of each cookie with your thumb.
Bake at 350 degrees for 13 – 15 minutes.
Remove from oven. Add your favorite jam in center.
Return to oven for 2 -3 minutes.
* I personally used Gluten Free All Purpose Flour, Fruit Spread and Pecans.