Halloween is over and Christmas is less than 2 months away ! Seriously ? Where did the time go ? And I am doing two Christmas Fairs in about 2 weeks ! This is my first time ever selling my cookies and baked goods ! I am super excited but nervous at the same time. How should I set up my table ? How much should I bake ? Am I going to have enough time ? Ahhhh……..My daughter told me the other day, “mom, don’t worry, just chill and do it and you will be fine ! ” OK, let’s take a deep breath and get organized, I can do this, I can do this ! Oh, and of course I can’t forget about my blog ! I wanted something that’s quick and easy…..How about thumbprint cookies ? Shortbread cookies filled with fruity jams, simple but absolutely delicious ! I made a gluten-free version this time by using ground almond. They are best to be consumed on the day you make it, so I would suggest making smaller batches. Although these cookies have less butter, they are still very rich and tasty ! Thanks to the high fat content of almonds. I totally need to eat a few of them to help me relax ! …..Wish me luck on my craft fairs ! And come visit me if you live around Richmond,B.C. ! 

Makes about 16 cookies

• 90 g unsalted butter, soften 
• 90 g icing sugar, plus more for dusting 
• 240 g ground almond 
• Pinch of salt 
• 5 mL pure vanilla extract 
• Jam of choice

1. Preheat oven to 325ºF
2. Cream butter and icing sugar with an electric mixer or wooden spoon 
3. Add vanilla, then ground almond and salt, mix until combined
4. Roll into one inch balls, place on baking sheet lined with parchment paper, about 2 inches apart 
5. Make an indentation with your thumb in the middle of each ball (It’s normal for the dough to be slightly cracked)
6. Bake for about 10 minutes 
7. The indentations will flatten, gently press the middle again with the end of a wooden spoon while they are still fairly hot and soft 
8. Let cool, then spoon jam in the middle. (If the jam is too cold to spread, you can warm it up in a hot water bath)
9. Dust with icing sugar