If that isn’t a winter sky,I don’t know what is. Winter is here, we woke up with a thin layer of snow yesterday but nothing serious really, but this weekend, beginning tonight, should on the other hand be a white one. If it comes, let’s hope the snow won’t stay long because Tuscany (apart from the Apennines) is not made for snow.

cookie diptych

Sometimes I take out my mother’s old cookbooks and just sit and feel good no not only, I actually read them too get ideas and remember. I very often find pieces of paper with my father’s writing on them, old seating lists for dinner parties sometimes with my name on them , often not. I love this even though it makes me miss them, my parents I mean, so much and it takes me back in time for a little while. I also find old cuttings from newspapers and magazines, recipes my mother wanted to make and today’s recipe is one of them. I have no idea where it comes from, nor when it was published so I feel a little bad about posting it but it is a brilliant little cookie recipe, so simple to make and it is gluten-free as well so I decided to share it with you. And there is no need to be on a gf diet to make them, my family liked them a lot.

Quick and easy Gluten-free Jam Cookies

around 25

125 g/ 4,4 oz butter, unsalted
3 tblsp sugar
1/2 egg
250 ml/ 1 cup potato or corn starch
thick jam of your own choice

– Stir butter and sugar until smooth.
– Add the half egg, stir well and then add the potato starch. Work the dough quickly.
– Make small balls that you put on baking sheets.
– Make a small hole in the middle and put a small amount of jam in each hole.
– Bake in the middle of the oven in a pre-heated oven (175°C/350°F) for about 15 minutes.

Quick and easy Gluten-free Jam Cookies

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