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Jammie Sammies
Here's your staple sugar cookie that you'll bake again and again. The dough works well in a cookie press or can be rolled out, cut into shapes and decorated for various holidays. Keep dough in the freezer for a fast batch anytime. This recipe shows how to make them into a pretty cookie to give as a gift. One cookie is plenty because they are BIG!
Makes 12 servings
Preheat oven to 350°F.
Wet Ingredients
1/2 cup walnut, sunflower oil OR butter substitute
1 cup organic cane sugar
2 teaspoons vanilla
3 egg whites
1/3 cup vanilla rice, nut or seed milk
Dry Ingredients
1-1/4 cup whole grain sorghum flour
1-1/4 cup whole grain brown rice flour
1/2 cup sweet rice flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons xanthan gum
1/2 teaspoon salt
1 jar strawberry Just Fruit preserves
2 tablespoons organic cane sugar
In a stand mixer, combine wet ingredients. In a separate bowl, whisk dry ingredients together and add to wet ingredients. Mix until incorporated. Refrigerate dough for 2 hours.
Oil hands and baking surface and roll out dough about 1/2-inch thick. Using a heart-shaped or round, fluted-edge cookie cutter (4-1/2 x 3-1/2-inch), cut dough for the bottoms. Using a smaller heart, or round cookie cutter (3 x 2-inch), cut out the center of the tops. Carefully remove the dough around the cutouts. Generously sprinkle sugar on both the bottoms and tops.
Bake 10 to 12 minutes. Cool.
Thickly smear the bottom cookie with your favorite fruit preserves and place the "cut out" cookie on top to make a "sandwich."
Nutritional Information Per Serving
Servings 12; Calories 295; Fat 10g; Protein 3g; Carbohydrates 48g; Cholesterol 0mg; Sodium 254mg; Fiber 2g.
This recipe may be reproduced with the following credit:
Recipe from BAKE DELICIOUSLY! Gluten and Dairy Free Cookbook by Jean Duane
(Alternative Cook, May 2009, $24.95/trade paperback original)
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