Rice flour jam cookies | Thumbprint cookies | Gluten free recipe

Rice flour jam cookies

Buttery shortbread like cookie filled with strawberry jam.
Prep Time: 10 minutes
Cook time: 10 to 12 minutes
Yields: 28 cookies

Ingredients:

1. Butter- 1/2 cup
2. Sugar-1/2 cup
3. Egg-1 no
4. Vanilla extract-1 tsp
5. White rice flour-1.5 cups
6. Baking soda-1/4 tsp
7. Baking powder-1/4 tsp
8. Salt-1 pinch
9. Strawberry jam-1/4 cup(or as required)

Instructions:

In a mixing bowl,beat together butter and sugar until light and creamy.

Add egg and mix well until combined.

Add vanilla extract and mix well.

Now add rice flour,baking soda,baking powder and salt.Mix just until combined.

Gently knead , just until the dough smooths out.

Preheat oven to 180 deg C,line the baking sheet with parchment paper.

Divide the dough into 1" balls and flatten lightly.Place about 2" apart on the prepared baking sheet.

Use your finger to make a depression in the center of each cookie.Fill each indentation with about 1/2 tsp jam.

Bake the cookies for about 10 to 12 minutes,or until firm on top.It should have a slight golden bottom.

Allow it to cool before removing  from the baking tray,as these cookies crumble easily while warm.

PERSIAN RICE FLOUR COOKIES | NAN BERENJI

Persian Rice Flour Cookies

Light and fragrant (gluten free) Persian cookies made using rice flour.
Recipe adapted from :Food.com,you can find the original recipe here
Prep Time: 30 minutes
Cook time: 22 minutes
Yields: 20 to 24 cookies
Ingredients:

1. Canola oil or melted ghee- 1/3 cup( see notes)
2. Sugar-2/3 cup
3. Eggs- 2 small
4. Rose water- 2 tbsp
5. Rice flour- 2 and 1/4 cup
6. Baking powder-1/4 tsp
7. Cardamom powder-3/4 tsp
8. Pistachios,finely chopped or poppy seeds-to garnish( i used almonds)

Instructions:

In a mixing bowl combine together oil/melted ghee and sugar.

Add the eggs and mix well using a spatula.Add rose water and mix well.

Now add rice flour,baking powder and cardamom powder ,blend to for a thick dough.

Refrigerate the dough for at least 20 minutes.

Preheat oven to 180 Deg C.Line a baking tray with parchment paper.

Roll the dough into 1.5" balls and flatten slightly.Place this on the prepared baking tray,leaving about an inch between each cookies.

Sprinkle the ground pistachios /poppy seeds on top.

Bake for about 20 to 22 minutes or until firm and cracked on top.It should have a slight golden bottom.

Allow it to cool before removing it from the tray,as these cookies crumble easily while warm.

Notes:

• For best results use freshly ground cardamom powder. Also, adding ghee instead of oil will give a better flavor.