I won't be making this recipe again.
But here it is anyway, in case I want to refer back to it and make an adaptation in the future.
This recipe was adapted from Dear Crissy's Raspberry Almond Shortbread Cookies.
Anna's Almond Thumbprint Cookie Dough
1/2 cup seedless raspberry jam
1 cup coconut oil, solid but not hard (cool but not cold)
2/3 cup granulated sugar
1/2 tsp almond extract
1 cup ground almonds (or almond flour)
1 cup gluten-free flour (I used King Aurthur brand)
1/2 tsp salt
2-3 cups white chocolate melting candies or white chocolate chips
1. Using a piping bag with a round tip, pipe 18-20 dollops about the volume of 1/2 tsp of raspberry jam onto wax paper or silicon mat-lined baking sheet. Alternately, drop by small spoonfuls on to the baking sheet. Freeze.
2. In a medium bowl, mix the coconut oil, granulated sugar, and almond extract with an electric mixer.
3. In a separate bowl, combine ground almonds, gluten-free flour and salt.
4. Mix dry ingredients into wet ingredients with a mixer until well combined. Refrigerate until chilled but not too firm, about 20-30 minutes.
5. Scoop small scoops of dough onto a cookie sheet and press thumb into each scoop to form a bowl-shape. Drop a frozen dollop of jam into each scoop and roll by hand into a ball. Refrigerate until firm, about 40-50 minutes. (Jam will thaw quickly. If it becomes too warm to work with, pop it back in the freezer for about 10 minutes before continuing.)
6. Melt the white chocolate in a large, microwave-safe bowl. Microwave on high for 1 minute, then stir with a spatula. Heat for 30 more seconds, stir for at least 10 seconds, and repeat just until completely melted.
7. Using a fork, dip dough in white chocolate to cover and allow to cool on a wax paper or silicon-lined baking sheet. Optional, use remaining white chocolate to drizzle a design over the top. Refrigerate until set, about 5-10 minutes.
Store refrigerated in an airtight container.