WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, July 1, 2013

Jam Ribbon Cookies(dairy free, nut-free, gluten free, corn-free )

This is very similar to a thumbprint cookie, except faster to make. This is great with any jam. If you want to use caramel for a filling bake for 20 minutes or till lightly browned and then once removed from oven and cooled to room temp, then fill with caramel. Cut when Caramel is set.

1 cup palm shortening, softened(spectrum)
1/2 cup sugar
1 egg
1 teaspoon vanilla extract(homemade only for corn allergies)
2-1/4 cups gluten free all-purpose flour
1/2 teaspoon baking powder(hains or homemade)
1/4 teaspoon salt(pink himalayan)
1/2 cup raspberry jam(homemade safest for corn allergies- most pectins are corny, most store bought have citric acid which is corny previously posted recipe for raspberry jam with the zinger cake recipe)
GLAZE:
1 cup confectioners' sugar(corn free/homemade )
2 tablespoons plain yogurt or "milk"(we use homemade coconut yogurt,but any safe milk or yogurt will work fine)
1/2 teaspoon vanilla extract


Directions
In a large bowl, cream Palm shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the gluten free flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough into four portions; shape each into a 10-in. x 2-1/2-in. log. Place a couple inches apart on greased,parchment or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log(I used the handle of a wooden spoon). Bake at 350° for 10 minutes.
Fill depressions with jam. Bake aprox 10 minutes longer or until lightly browned. Cool for 2 minutes. cut into about 1 inch slices.(these break easier when hot to careful!) allow to cool.
In a small bowl, combine glaze ingredients. Drizzle over cookies.

NOTE: I cut this recipe in half, if you cut in half go ahead and use a whole egg, don't try to split it. Should work fine with egg replacer.

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