• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Art of Gluten-Free Baking
  • Home
  • About
    • Press
  • Gluten-Free Recipes
  • Tips & FAQs
    • GF Seattle FAQ
  • My Cookbooks
    • GF Baking for the Holidays Errata
    • GF Wish List Errata
  • Classes/Demos/Signings
  • Contact
  • Blog
  • Privacy Policy

Jam-Filled Butter Cookies, Gluten-Free

December 7, 2009 by Jeanne

Today’s cookies bring together two of my favorite activities–baking and jam-making. As you already know, I am part of a group called Canning Across America, which is dedicated to reviving the art of canning, or putting by food. So, during the summer, I make a fair amount of jam–which is very easy. And, of course, I am an avid baker. So, these jam-filled cookies are a perfect combination of the two activities! Of course, you don’t need to use homemade jam–any jam you like is great for these cookies. I use raspberry most often, but I have been known to use apricot and strawberry, too. I don’t think you can go wrong with any choice you make!


There are many versions of this type of cookie. I based my recipe on one in my favorite cookie cookbook of all time, The International Cookie Cookbook, by Nancy Baggett. She is the author of several other cookbooks, including another amazing cookie cookbook, The All-American Cookie Book, which won the IACP Award.

In her book, Baggett indicates that this version of the recipe is from Hungary–where they are called Hussar’s Kisses (Huszarcsok). She doesn’t elaborate on why they have this nickname. I’ve done a little bit of digging and I can’t find a story. If you know, please let me know! Anyway, they are similar to the American “thumbprint” cookies, but are a more delicate. They can be accurately described as “melt-in-your-mouth” good!

Jam-Filled Butter Cookies, Gluten-Free
-adapted from The International Cookie Cookbook, by Nancy Baggett

Ingredients
1 1/2 cups (3 sticks) unsalted butter, slightly softened
1/4 tsp salt
1 cup granulated sugar
3 egg yolks
2 tsp vanilla extract
3 1/2 cups Jeanne’s Gluten-Free All-Purpose Flour Mix
2/3 cup raspberry jam (or any other jam you like)
Optional: 1/3 cup slivered blanched almonds

Preheat oven to 375 degrees F

-grease or place parchment paper on cookie sheets
-in a small bowl, mix flour and salt
-in bowl of mixer, beat butter until light and fluffy
-add sugar, continue to beat
-add egg yolks, one at a time, beating after each addition
-add vanilla, continue to beat until mixture is light and fluffy
-add flour and mix until just incorporated
-pinch off small pieces of dough and roll into small balls–a little smaller than a ping pong ball
-place dough balls on cookie sheet about 1 1/2-2 inches apart

-make a deep indentation in the center of each ball with your finger

-place in preheated oven and bake for about 9 minutes
-remove cookie sheet from oven and fill each indentation with a heaping 1/2 tsp jam

-if using almond slivers, sprinkle a few of these over the center of each cookie

-return baking sheet to oven and continue to bake for about 9 minutes longer, until the jam is starting to melt and the bottoms are a golden brown
-remove from oven and transfer cookies to a wire rack to cool

Enjoy!

Note:  If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum or use a different gluten-replacer, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.

PRINT FRIENDLY RECIPE

PS: Save your egg whites for tomorrow’s cookie–Chocolate Chip Meringue Cookies!

This post contains affiliate links–which means that I earn a tiny commission on each purchase you make through the link (at no cost to you!)


You May Also Like

  • Juneuary, Part 2Juneuary, Part 2
  • Pie Crust, Gluten-FreePie Crust, Gluten-Free
  • Snow….againSnow….again
  • Friday Coffee Cake: Bittersweet MochaFriday Coffee Cake: Bittersweet Mocha

Filed Under: Christmas cookies, gluten-free, Hungarian cookies, Jam-filled butter cookies, recipe

Previous Post: « Salmon (or Halibut) Croquettes with Spicy Remoulade Sauce, Gluten-Free
Next Post: Chocolate Chip Meringue Cookies, Gluten-Free and Dairy-Free »

Reader Interactions

Comments

  1. Elise

    January 19, 2014 at 8:23 am

    I just made these (along with the meringue ones with the whites) and they came out delicious. I did not see the last comment about refrigerating the dough before working with it, I had a hard time working with it, but thank goodness my mom was helping me and by the end she had figured it out and the very last batch came out perfect! I just starting baking about a month ago, recently diagnosed celiac. I am so grateful for this site!

    • Jeanne

      January 20, 2014 at 1:23 pm

      Elise: Yay! I’m so glad!

  2. mel

    December 19, 2013 at 3:35 am

    I am wondering if they really are better after a day or so and or what the shelf life is…planning to make for xmas and need to plan what day to bake them…help! I work in a gf bakery and know that many things have a shorter shelf life so trying to be strategic, thanks!!

    • Jeanne

      December 20, 2013 at 10:56 am

      Mel: These are nice the day after. Store them at room temperature (not in fridge).

      • mel

        December 20, 2013 at 2:50 pm

        Thanks. How long do you think they stay fresh? (I make about 600 Xmas cookies so need to be strategic with which get baked when)

        • Jeanne

          December 22, 2013 at 12:06 am

          Mel: I think 3ish days would be fine.

  3. sabine

    December 11, 2013 at 9:22 am

    I made these cookies yesterday and they came out delicious! They actually were the first gluten free cookies I made that weren’t sandy at all 🙂

    • Jeanne

      December 11, 2013 at 10:43 am

      Sabine: Yay!

  4. Becky

    January 26, 2013 at 5:23 pm

    I made these several weeks ago and they were delicious! My husband bought me a jar of allergy-safe jam for Christmas – not an easy feat for me and I knew I just HAD to make thumbprint cookies!

    I used my own flour mixture – white rice flour, brown rice flour, tapioca starch, potato starch, and xanthan gum – as it was all I had. It worked great!

    I will say that there are a things I learned for the next time (this weekend if I can find the time!). One would be to refrigerate the dough for a bit before balling and baking. I froze 1/2 or my dough because I just didn’t need too many cookies all to myself! The remaining dough was then transfered to the fridge for a day and it was much easier to work with than the original 1/2. I did need to add a little flour to my hands (same mixture). The other thing I learned is that these cookies tasted better after they’ve sat on the counter (in a tupperware) for a few days. I actually feel like they got better with age! Odd, I know. Now, to figure out how to keep myself from eating them right away the next time! 😉

    • Jeanne

      January 27, 2013 at 3:22 pm

      Becky: Yay! Thanks for sharing your experiences!

  5. Pam

    December 16, 2012 at 7:11 pm

    I already have a gf flour blend I am very happy with and do not want mulitple blends…to much to deal with and I could see me pulling the wrong one out. It calls for brown rice, potatoe starch, and tapioca flour. Can I use this mixture to make your cookies? I know using sweet rice flour in baking cookies is common. I don’t know how to convert can you please help?

    This is the first time I have visited this website and became aware of it after looking at your cookbook at Barnes & Noble over the weekend. I am very interested. Thank you!

    • Jeanne

      December 18, 2012 at 10:36 am

      Pam: I think your mix would work fine with the recipes in my book and on my site. Just be sure that it has about 1/4 teaspoon of xanthan gum per cup of flour. Happy baking!

  6. Debbie Brown

    June 18, 2012 at 5:23 pm

    Can candied cherries be used instead of the jam for the jam-filled butter cookies?

    • admin

      June 19, 2012 at 9:42 pm

      Debbie: I’m guessing they would be fine. I would try them and see!

  7. Jeannine

    May 14, 2012 at 11:59 pm

    My daughter just made these cookies tonight. They are AMAZING!
    These taste better than the gluten ones. Definitely making these again.
    Thank you so much for this web site. Everything we have made from here has been Awesome.
    Thanks,
    Jeannine

    • admin

      May 16, 2012 at 12:37 pm

      Jeannine: Yay! I’m so glad! Thanks for letting me know!

  8. Michaela

    March 5, 2012 at 3:58 pm

    I made these today with my boyfriend– they are DELICIOUS! We found that we needed to use more vanilla extract (but I find that is the case for most things I make, I guess I’m just an uber-vanilla kind of gal!) and we also added Chia seeds, for a little extra health boost! We are new to the gluten free way– especially baking, so I had two questions for our future batches: we had trouble getting these into formed balls (we ended up doing “drops” on the cookie sheet) and they ended up being pretty delicate– are these normal to run into? I know that gluten free baking can be different.
    By the way, I really love your site! Thanks for blogging so many great recipes! This was my first from your site and I have to be honest– this was the first “normal” tasting baked good I’ve had since being gf. I was ECSTATIC! I can’t wait to try more!!!
    Thanks again!
    Michaela

    • admin

      March 7, 2012 at 8:02 am

      Michaela: Yay! To answer your question, yes–these are very delicate cookies, so your experience is normal. Also, I would refrigerate the dough for a bit of time to get it cold enough to form into balls. And I’m so glad the site is helpful! Yay!

Trackbacks

  1. A Tribute to An Amazing Person at the End of an Amazing Year says:
    December 31, 2012 at 3:58 pm

    […] on gluten-free baking (instead of knitting and chickens), I posted my adaptations.  One day I posted an adaptation to her Jam-Filled Butter Cookies, from her first cookie book, which she mentioned were […]

  2. Thanksgiving recap « Flying Mom says:
    December 2, 2012 at 5:06 pm

    […] talking reconnecting. Being a family. My joy was seeing my toddler eat her first cookie ever. The Jam filled butter cookies are her favorite. I filled them with home-made blueberry spice […]

Primary Sidebar

logo
Food Advertisements by

Sign Up for My Newsletter!

Subscribe

* indicates required

For information about my privacy practices see my Privacy Policy page.

Affiliate Link Notice

I use Amazon affiliate links on this blog.  I get a small percentage of each purchase made with these links.  Thank you!

For more buying options for my cookbooks, please see the My Cookbooks page.


logo
Food Advertisements by

Search my site

Coffee Cake Friday

Coffee Cake Friday: Blueberry-Lime

Friday Coffee Cake: Bittersweet Mocha

Coffee Cake Friday: Sour Cream Bundt Cake with Jam, Gluten-Free

Coffee Cake Friday: Pumpkin Spice Bundt Cake

See More →

All Recipes In Alphabetical Order

My recipes, alphabetical order

Angel Sugar Cookies

Animal Crackers

2 Apple Pie Fillings

Baguettes

Banana Bread

Banana Oatmeal Muffins

Bear’s Ginger Oat Muffins

Berry Cake

Best Blueberry Muffins

Bittersweet Mocha Coffee Cake

Blackberry Cobbler

Blueberry Crumb Bars

Blueberry Honey Muffins

Blueberry-Lime Coffee Cake

Blueberry Snack Cake

Bread, Sandwich, Multi-Grain

Bread, Sandwich, Soft

Bread, Sourdough (boule–round loaf)
–Sourdough Starter

Brown Butter Pound Cake

Brownies

Brownies, Bittersweet

Brownie Bark

Butter Cookies (Spritz, Pressed)

Buttermilk Biscuits

Chantilly Meringuée (or Elegant Ice Cream)

Cheese Crackers and Straws

Cheese Straws (made with gluten-free Puff Pastry)

Cherry Pie

Chocolate Almond Cake

Chocolate Bouchons

(Decadent) Chocolate Cake

Chocolate Chip Meringue Cookies (dairy-free)

Chocolate Chip Cookies and Chocolate Chunk Cookies, 2 Recipes

Chocolate Chip Cookies, Shortbread-type (egg-free)

Chocolate Chip Meringue Cookies

Chocolate Chip Scones

Chocolate Chocolate Chip Biscotti

Chocolate Clementine (orange) Cake

Chocolate Dump (It) Cake

Chocolate Pecan (Tar Heel) Pie

Chocolate Pound Cake

Chocolate Sheet Cake (w/Chocolate Pecan Frosting)

Cinnamon Rolls, with or w/o Cream Cheese Frosting

Cinnamon Swirl Sour Cream Coffee Cake

Coffee Chocolate Almond Crunch Bars (egg-free)

Cornbread

Cranberry Cake

Cranberry Sauce

Crazy Cake (dairy-free and egg free)–w/instructions for cupcakes, too

Cream Cheese Pound Cake

Cream Cheese Truffle Brownie Cookies

Cream Scones

Crullers (donuts) (with a selection of glazes)

Cupcakes (chocolate), use the Fast, Easy, and Elegant Fudge Cake recipe and bake for 30 mins. or the Crazy Cake recipe for a vegan alternative

Decadent Chocolate Cake

Dilly Cottage Cheese Bread

Dinner Rolls (yeasted)–like Parker House Rolls

Doughnuts (cake-style), 2 Recipes (Plain + Pumpkin)

Fast, Easy, and Elegant Fudge Cake

Flour Mix (Jeanne’s Gluten-Free All-Purpose Flour Mix)

Flour, Self Rising

French Breakfast Muffins

Fruit Drop Cookies

Fruitcake–aka, Country Christmas Cake (the best fruicake you will ever eat!)

Fudge

Garlic Truffle Oil Popcorn

Ginger Molasses Cookies

Gingerbread Cake with Persimmon

Graham Crackers

Hamburger Buns

Honey Vanilla Pound Cake

Ho Hos

Hot Cross Buns, Traditional

Hot Cross Buns, Apple Cinnamon

Irish Soda Bread

Italian Chocolate Kiss Cookies (Baci di Cioccolato)–chocolate-almond cookies w/chocolate filling

Jam-Filled Butter Cookies–Thumbprint cookies

Jam-Filled Shortbread Cookies (nut-free Linzer cookies)

Kentucky Bourbon Cake

King Cake

Krumkake (Scandinavian Crisp Cookies)

Lemon Sour Cream Pound Cake

Lemon Buttermilk Snack Cake

Lentil-Tomato Pasta Sauce

Linzer Cookie, Giant (nut-free)

Little Tiered Chocolate Cakes

Madeleines (Classic)

Maple Bundt Cake

Marbled Coffee Cake (Viennese-style)–chocolate swirl in a lemon cake

Matzo

Mocha Bundt Cake

Nanaimo Bars

Nut and Jam Snack Bars

Orange and Poppy Seed Quick Bread

Oatmeal Cookies, Salty (like the Teaism cookies)

Oreos

Pan Gravy, Classic

Pancakes

Pancakes and Waffles, Sourdough

Pasta (Homemade)

Pasta with Brussels Sprouts, Chili, and Bacon

Peach Cake

Pepparkakkor (Swedish Gingersnaps)

Pie Crust, Flaky

Pie Crust Crackers

Pistachio Cookies with White Chocolate Ganache

Pizza Crust (NYC thin-style)

Pizza, Grilled

Pound Cake

Puff Pastry

Puff Pastry Cheese Straws

Puff Pastry Shells (Vols au Vent)

Puff Pastry Turnovers

Pumpkin Chocolate Chip Cake

Pumpkin Spice Bundt Cake

Pumpkin Pie (with directions on how to adapt to dairy-free)

Ranch Dressing

Ricotta Pound Cake

Risotto (Easy, cooked in Pressure Cooker)

Rosettes (light and delicate Scandinavian fried cookies)

Salmon (or Halibut) Croquettes w/ Spicy Remoulade Sauce

Salty Oat Cookies–like the Teaism cookies

Shortbread Cookies (w/Oat Flour and Ginger)

Shortcake Biscuits (including recipe for Strawberry Shortcake)

Skordalia (Greek potato-garlic-lemon dip)

S’more Whoopie Pies

Soup with Beans, Turkey, Potatoes, Basil and Cumin

Sour Cream Bundt Cake

Sour Cream Orange Coffee Cake

Sourdough Bread (boule–round loaf)
–Sourdough Starter

Strawberry Cake

Strawberry (or Raspberry) Mascarpone Tart with Pecan Shortbread Crust

Streuselkuchen (yeasted German Crumb Cake)

Tar Heel (Chocolate Pecan) Pie

Texas Sheet Cake

Thin Mint Cookies (like the Girl Scout cookies of the same name)

Toaster (or Portable) Tarts–like Pop Tarts

Tortillas (Flour)

Tres Leches Cake

Tunnel of Fudge CAke

Turkey Meatloaf

Victoria Sponge Cake (Jam-Filled)

Vols au Vent (Puff Pastry Shells)

Waffles (Buttermilk)

Waffles (Sourdough)

Whipped Cream Cake

Zucchini Bread (with or w/o chocolate chips)

logo
Food Advertisements by

Art of Gluten-Free Baking © 2025

Built with and Genesis Framework by Bellano Web Studio

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsGOT IT!
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT