It’s also time for bed. No, really, it’s 12:57 a.m here and I’m burning the candle on both ends as they say. I just finished my 3rd week of school after over a decade hiatus.
It feels GREAT!
It’s hard, I’m tired, I’m often frustrated, and it’s fantastic. (Kinda reminds me of parenting actually…) It seriously feels great to be back in school. I love the things I’m learning. Well, I could do without organic chemistry, but even that class is semi-enjoyable on the (rare) occasion I have a “light bulb moment” and finally understand something.
So let me tell you about the cookies, because they were a little frustrating yet fantastic as well (see how I tied that in? Not very good was it, but ya know, it’s 1 a.m. here and I woke up at 5 a.m. so I think I at least get an A for effort amiright?). It took some trial and error to get a decent texture out of these gluten free cookies, which are essentially shortbread cookies with a jelly/jam center.
PLEASE READ THIS EVEN IF YOU SKIP EVERYTHING ELSE: Chill the dough for at least 30 minutes, just like the recipe says, or you’ll end up with sad spread-all-over-your-pan cookies. They will still taste good but they’ll be ugly good and only shareable with non-judgmental friends and family.
These are super delicate cookies. Don’t make a hundred to throw in a ziploc bag for your next road trip. You’ll have a baggie full of crumbs and jam, i.e. an expensive wasted mess.
No, these are exactly what they’re supposed to be. Delicate tea cookies. Treat them nicely! 🙂
- ½ cup millet flour (sub brown rice or sorghum flour if you can't find millet)
- ½ cup almond flour
- ½ cup white rice flour
- ½ cup potato starch
- 1½ teaspoons xanthan gum
- pinch of salt
- 1 cup of butter, softened
- ½ cup sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ - ¾ cups jam or jelly
- In small bowl combine millet, almond, and white rice flour, along with the potato starch, xanthan gum, and salt. Set aside.
- In mixing bowl, cream butter and sugar on high speed for about 3 minutes. Add egg yolks and vanilla.
- Beat in the flour mixture just until combined. Place dough in fridge for 30 minutes.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silpats.
- Roll the dough into 1-inch balls. Place on cookie sheet and press down with your thumb to make a small well in the center. Fill with ½ tsp jam.
- Bake 15 minutes until slightly firm and light golden brown. Allow to cool on cookie sheet a few minutes then transfer to wire rack to cool completely.
Adapted to be gluten free from one of my all-time favorite recipe blogs: Simply Recipes