Gluten Free + Allergy Friendly Raspberry Jam Ribbon Cookies
For the Cookie:
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
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.