My mom bought me the cookbook 1000 Gluten Free Recipes by Carol Fenster shortly after I switched to a gluten free diet. The same day I made the Pamela's Chocolate Chunk Cookies I also made some thumbprint cookies using the sugar cookie recipe from this cookbook on page 419 and homemade jams.
I followed the recipe for the sorghum flour mix and then made the cookies. Instead for rolling the dough balls in sugar, I just put them on the cookie sheet. After baking for about 10 minutes, I used the back of a spoon to make a bowl shape in the middle of the cookie and filled that bowl with a teaspoon of the jam from the other day. Then returned the cookies back to the oven for 5 more minutes. The cookies taste fantastic! Kind of like a whole wheat flavor, the texture was soft and moist. The jam flavors fit perfectly. A perfect cookie for my morning cup of chai latte.
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