No matter how hard I try to live in a Gluten-Lover's Paradise, I keep running into people who have removed gluten from their diets. Hell, even my CAT has gone gluten-free! (True story- she kept scratching ouchies all over her neck and back, and I consulted the internets rather than spending $400 at a vet for them to tell me she was allergic to something but they didn't know what. Deciding the likely culprit was a food allergy, I switched her to a food containing only peas and turkey, and now her skin is all better and I hope she will live happily after. Until I can no longer afford to buy expensive food for her. :-P)
But I digress; back to gluten-adverse humans... After I'm done feeling sorry for them, I start feeling sorry that they can't eat the cookie or cake that I just made. Which then leads me to pull out the bag of Trader Joe's GF all-purpose flour and substitute it in a tried-and-true recipe. This is what I did last week when I wanted to take cookies to my writing class and I knew my instructor was gluten-avoidant; I dusted off the old thumbprint cookie recipe and switched out jam for what I recently canned eleventy-thousand jars of: marmalade!! Specifically, Blood Orange, Meyer Lemon, and Three-Citrus Marmalades. I thought these cookies were equally good with either the blood orange or the meyer lemon, but the orange marmalade is what made it into the photographs. Last week, I pulled them out of the oven, carefully transplanted them to a container, hurriedly found a car 2 go around the corner from my building, and drove like a crazy person (with a fragile cookie cargo) because I was already late to class. I think they forgave me after devouring over a dozen still-warm cookies, almond-y crumbs and powdered sugar on their lips.
1 cup (5 oz) Gluten Free all purpose flour, such as Trader Joes brand or Bob’s Red Mill GF 1-for-1 Baking Mix (but DON'T use their GF flour blend with the garbanzo and fava bean flours in it, unless you love bean cookies)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/2 cup finely ground almond flour/meal (2 ounces, I prefer using blanched almond flour)
1 teaspoon vanilla extract
1/2 cup Blood Orange (or other favorite citrus) Marmalade
Preheat to 325°F. Line 2 half-sheet pans with parchment paper. Whisk GF all-purpose flour, baking powder, and salt in medium bowl to blend. Cream butter and sugar in the bowl of a stand mixer until smooth. Beat in 1/2 cup finely ground almond meal and the vanilla. Beat in flour mixture until just combined.
Shape large tablespoonfuls of the dough into round balls (or if you're a perfectionist like me, weigh 0.6 oz of dough to ensure identically-sized cookies). Place the rounds on your baking sheet, spacing 2 inches apart. Using your mega-sized thumb, poke a deep hole in each dough ball. If the edges of the cookie come apart, press them back together as much as possible so your filling won’t leak out of the center. Fill each indentation with 1 rounded teaspoon of marmalade. Bake cookies until light golden brown around edges, about 15-18 minutes, switching the pans front to back and top to bottom so both sheets of cookies bake evenly. Cool on baking sheet before removing. Sift powdered sugar lightly over the tops of the cookies. Makes about 22 thumbprint cookies.