Enjoy these nice, delicate cookies with a nice cup of tea or hot cocoa!
2 cups gluten free flour mix
1 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, soft
2/3 cup sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
2/3 cup apricot jam, plus more for topping the cookies
Preheat the oven to 375°. Line a baking sheet with parchment paper.
Combine the flour, baking powder, ginger, and salt. Sift them into another bowl with a fine-mesh sieve. Set aside. Put the butter in the bowl of your stand mixer and use the paddle attachment. (If you don't have a stand mixer, it's ok) Beat the butter for about 30 seconds, and then add the sugar. Beat for only one minute. (When you over-cream the butter and sugar in gluten-free cookies, they spread out in a disappointing fashion.) Add the egg and beat for one minute more. Next, pour in the milk and vanilla. At this point, the batter will look lumpy, even curdled. Don't worry. Keep going.
On the lowest setting, spin the stand mixer and add in the jam. When it is incorporated into the dough, add the dry ingredients, 1/4 cup at a time. You will know you are done when the dough is thick, almost to the point that it resists being poked.
These cookies work best as small cookies, so spoon them onto the baking sheet with a teaspoon. Leave space between the cookies.
Bake the cookies for 12 to 14 minutes, turning the baking sheet halfway through the baking process. The cookies are done when the tops are firmish. They will be pale -- if you keep baking them until they are browned, you will have horribly stiff cookies. You're just looking for browning around the edges.
Bring out the baking sheet from the oven. Make a small indentation in the top of each cookie with the back of a spoon. Carefully pat a dollop of jam into the indentation. Allow the cookies to cool for a few moments before removing them from the rack.
Eat and enjoy.
Makes about 18 cookies