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
Makes: 30 2" sugar cookies

Ingredients

For the Cookie:

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

8 tablespoons 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. 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. Shape them into ovals. Using your thumb, create a long divot in the cookie, then fill it in with jam. Bake for about 6 - 8 minutes, until they just start to brown.