8 oz cream cheese
¾ cup (1 1/2 sticks) butter softened (not margarine)
1 cup sugar
2 tsp vanilla
¾ tsp xanthan gum
½ tsp baking soda
1 cup finely chopped pecans
Jam - any gluten free variety
1
Beat cream cheese and butter in a large bowl on medium speed until well blended. Add sugar and beat until light and fluffy. Blend in vanilla.
2
Gradually add the flour and baking soda. Mix well. Refrigerate at least 30 minutes. (This makes the dough easier to work with).
3
Preheat oven to 350°.
4
Roll dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Indent centers with your thumb. Bake for 10 minutes, then remove from oven. Fill each cookie with 1/2 - 1 tsp. jam. Bake 10 more minutes or until golden brown.
Variations:
5
Instead of using jam, try Hershey kisses, caramel, or peanut butter. You could also use the cookie dough as a base for turtle cookies (caramel, pecans, and chocolate drizzled on top), or as a base for a cream pie.
CategoryDessert
Ingredients
8 oz cream cheese
¾ cup (1 1/2 sticks) butter softened (not margarine)
1 cup sugar
2 tsp vanilla
¾ tsp xanthan gum
½ tsp baking soda
1 cup finely chopped pecans
Jam - any gluten free variety
