Chocolate Revel Bars

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On the third day of Homemade Christmas, we made Chocolate Revel Bars

Chocolate Revel Bars | My Hot Southern Mess


Peppermint Meltaways

It’s cookie season! Time to get out that parchment paper and line those cookie sheets and get baking! I have been testing so many different recipes lately to add to my homemade Christmas list that I cannot even begin to tell you how many cookies and treats I have made and my family has eaten. I can tell you my family has some new favorites that we will be sharing with our friends and family this year. Sweet treats like Peppermint Meltaways.

Peppermint Meltaways | My Hot Southern Mess


Peanut Butter and Jelly Thumbprint Cookies

Since I became Gluten Free 2 years ago I have missed eating classic peanut butter and jelly sandwiches. Rice cakes just don’t cut it and gluten free bread while excellent for grilled cheese are not the best bread for peanut butter and jelly. There is something about the childhood classic. This Christmas I decided to do something about that, I made peanut butter and jelly thumbprint cookies.

Peanut Butter and Jelly Thumbprint Cookies | Country Girl Gourmet

While they are not sandwiches they have the flavor I am wanting from a classic PB&J. I thought they would be perfect for Christmas! My family gobbled them up! I went out to pick up some things for Christmas and they were all gone when I got home! I guess than means I need to make more cookies!

Peanut Butter and Jelly Thumbprint Cookies | Country Girl Gourmet

Check out my 12 Days of Homemade Christmas for other great ideas!

Peanut Butter and Jelly Thumbprints
  • ½ cup butter or shortening
  • ½ cup peanut butter
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1¼ cups gluten free all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon xanthan gum
  • ½ cup seedless raspberry jam
  1. In a mixing bowl, beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Add egg to butter mixture and beat on medium speed until blended. Stir in and combine dry ingredients.
  2. Cover and chill for 1 hour.
  3. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
  4. Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Bake for 10-12 minutes.
  5. Place raspberry jam in a bowl and stir until syrup consistency.
  6. With a spoon make an indentation in the center of each cookie. Fill each indentation with about 1 teaspoon jam.

Recipe adapted from


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