YIELD: 24 COOKIES
A lovely cookie that is simple to make and easy on the eyes. Sprinkle with confectioners sugar once cooled for an elegant presentation. This cookie works best with low-sugar preserves (my favorites are apricot and raspberry!) or a high-pectin jam. Other types of jams can cause the filling to spread.
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Ingredients
1 tablespoon flaxseed meal
2 tablespoons water
1 cup non dairy margarine
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup sorghum flour
1 cup potato starch
1 cup almond meal
1 teaspoon xanthan gum
⅓ cup preserves (1 teaspoon per cookie)
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Directions
- Preheat oven to 350 °F.
- Mix the flaxseed meal with the water in a very small bowl.
- Let rest for 5 minutes, or until gelled.
- Line a cookie sheet with parchment paper or a silicone baking mat.
- Cream together the margarine and sugar until smooth.
- Add in the prepared flaxseed meal and vanilla extract and mix well.
- In a separate bowl, combine the baking powder, sorghum flour, potato starch, almond meal, and xanthan gum.
- Gradually add the flour mixture into the sugar mixture until a stiff dough forms.
- Shape into 1-inch balls and place onto cookie sheet.
- Use the back of a ½ teaspoon (or your thumb) to make an indent in the cookies while slightly flattening them.
- Fill each cookie with a little less than a teaspoon of preserves.
- Bake for 15 minutes in preheated oven and then let cool completely.
- Store in an airtight container for up to 4 days.
