2 1/4cups1:1 gluten-free flour blend with xanthan gum
Assorted jams and jellies
For the glaze
4 tablespoonspowdered sugar
To make the cookies:
In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to cream the butter and granulated sugar until well-combined and creamy, about 3 minutes. Stop to scrape down the sides of the bowl as needed.
Add the egg yolks, vanilla, almond extract, and salt, and mix until the yolk is incorporated, about 1 minute.
Add the flour and mix until just combined. Cover and chill the dough for at least 1 hour or overnight.
Preheat the oven to 375°F, and line a baking pan (or two!) with parchment paper.
Roll the dough into balls that are about 1 tablespoon each, and place them 2-inches apart on the prepared pan. Use your thumb, or the back of a small rounded spoon to make an impression in the center of each dough ball. If the edges of the dough crack, pinch them back together, otherwise the jam may run out. Fill each impression with a scant ½ teaspoon of jam. Don’t let the dough warm too much before baking; bake immediately.
Bake for 12-14 minutes, or until the cookies are just starting to brown on the bottom. Cool for 5 minutes on the pan, then move to a wire rack or a piece of wax paper to cool completely.
To make the glaze:
In a very small bowl mix the powdered sugar and water together until uniform. The glaze should be thick but ever so slightly runny. Correct with small amounts of additional powdered sugar or water if needed. Use a fork to drizzle the glaze delicately over the cookies.
Allow the glaze to dry and set for a couple hours before storing in an airtight container.
Note: The butter should be at just room temperature, about 65°F. If the butter is too warm when mixed, the cookies won’t hold their shape as well. Do not bring butter to room temperature in the microwave.