Holiday Gluten-Free Jam Shortbread Cookies

These dainty delicacies make the perfect holiday treat!
Makes 1 dozen medium cookies

Oven temperature: 300 F

Ingredients:
• 123 g of milled, sifted Glenn’s Floury Corn
• 50 g of granulated sugar
• 90 g unsalted butter
• ¼ tsp vanilla extract

Garnish:
• 1 cup raspberry jam
• ½ cup almonds

Instructions:
• Preheat oven to 300 F.
• Cream sugar and butter together.
• Incorporate vanilla extract.
• Incorporate corn flour.
• Wrap dough in plastic wrap and place in the fridge until chilled.
• Roll equally sized balls of cookie dough. You may choose to weigh-out 10 g portions of dough before rolling.
• Chop almonds into small pieces.
• Carefully imprint each cookie in its center using the ¼ tsp.
• Gently place chopped almonds around the outer edge of the cookies.
• Fill cookie centers with a generous dollop of jam.
• Chill sheet of cookies in the freezer for 20-30 minutes.
• Bake cookies on a lined, insulated cookie sheet for 13 minutes.
• Cookies will be done when their bottoms begin to turn golden.
• Let cookies cool on the baking sheet.