Gluten Free & Allergy Friendly Raspberry Jam Ribbon Cookies

These cookies are baked with a spoonful of raspberry jam right in the middle!
 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 30 2" sugar cookies

Ingredients

For the Cookie:
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons confectioner's sugar
8 tablespoons coconut oil or vegetable shortening, soft but not melted
2 eggs, lightly beaten, or 2 egg replacers
1 teaspoon vanilla extract
8 oz raspberry jam or jelly
 

How To

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/stiff – you can squeeze it together with your hands to bring it all together.

Scoop the dough into balls just smaller than a golf ball, and shape into ovals. Using your thumb, create a long divot in the cookie, and fill with jam. Bake at 350 degrees for about 6 to 8 minutes until just starting to brown.