These cookies are the gluten free version of those nostalgic thumbprint cookies filled with jam. These would go particularly good with raspberry or strawberry jam, but really any will do. Rolling the dough in coarse sugar gives these cookies a delightful, sweet crunch, however, makes the dough a little more delicate for storing. Roll half in sugar before pressing and filling with jam and leave the rest without the sugar treatment, to ensure they store well for tomorrow’s snacking.

These are gluten free as written. You can replace the cornmeal with all-purpose flour in equal measure here.