Raspberry Jam Ribbon Cookies

Allergy Friendly + Gluten Free + Vegan

Makes:  30 2" sugar cookies
Prep Time:  10 minutes
Cook Time:  10 minutes
Difficulty:  easy

These cookies are baked with a spoonful of raspberry jam right in the middle. Serve with your favorite coffee or tea for a midday treat.

Ingredients

 

2 cups Hungry Harry's All Purpose Flour Blend

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup granulated sugar

3 tablespoons powdered sugar

1/2 cup coconut oil or vegetable shortening, softened, not melted

2 eggs or 2 egg replacers, lightly beaten

1 teaspoon gluten-free vanilla extract

8 oz raspberry jam or jelly

 

How To:

Preheat oven to 350ºF. Line a baking tray with parchment paper.
Combine all the dry ingredients in a bowl and whisk.
Add the oil, egg and vanilla and mix to combine. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.
Roll the dough into balls just smaller than a golf ball.
Using your thumb, create a long divot in the cookie, so that the cookies are more oval than round. Fill the divot with raspberry jam.
Bake for about 6 - 8 minutes, until the edges of the cookies are golden brown. Transfer to a wire rack and allow to cool before enjoying. Yum!