Thumbprint Butter Cookies
1 1/2 c gluten free flour mix
1/2 c sugar
1/4 t salt
1 1/2 sticks cold butter, cut into cubes
2 egg yolks
1 tsp. vanilla
jam of your choice (I used rasberry)
Mix the flour, sugar, and salt. Work in the butter until mixture is crumbly. Mix in the egg yolks and vanilla just until the dough holds together Wrap tightly in plastic wrap and put in the fridge for about an hour.
Preheat the oven to 350. Roll the cold dough into balls, press your finger into the middle to make an indent, and fill with jam. Bake 10-12 minutes, cool on cookie sheet.