This recipe is adapted from Bette Hagmans Nut Butter Thumbprints in The Gluten-Free Gourmet Makes Dessert. I added the flax seed to give it a little more fiber and frosted them. My kids loved them, the glutens and the non-glutens.
1 1/2 c. Featherlite Mix (see note)
1/4 tsp. xanthan gum
3 T. ground flax seed
1 tsp. baking soda
1/2 tsp. salt
3/4 c. nut butter (I used almond butter)
1/2 c. shortening
1/2 c. white sugar
1/2 c. brown sugar
2 c. powdered sugar
2 tsp. jam
Preheat oven to 375 degrees. In a medium bowl beat together the nut butter and shortening. Add the sugars and cream well. Add the eggs and beat again. Add the remaining ingredients and stir until smooth. Place by teaspoon on greased cookie sheet and bake 8-10 minutes. Cool completely. Stir together powdered sugar and jam, thin with milk until desired consistency. Drop from teaspoon onto the center of each cookie.
Featherlite flour mix; 1 part white rice flour, 1 part tapioca starch, 1 part cornstarch and 1 tsp. potato flour per cup.
These cookies keep and freeze very well.