Not all cookies are created equally. In fact, these cookie squares are part crumbly shortbread and part chewy jam-filled thumbprints. But, I’d have to admit that the best part is that you can make them with any filling—your favorite jam or preserves, or even salted dulce de leche, lemon curd or my dairy-free knockoff nutella. I like to make the cookies year-round, swapping in different flavors for each season. My kids like them any way they come out of the oven.
If you’re wondering why I’ve added a bit of baking soda to the recipe, it’s there to give the cookies their golden-brown color. This is especially helpful in butter-free, gluten-free baked goods. If you have any leftover cookies, just store them in an airtight container between sheets of parchment paper or wax paper.
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.