Friday, July 24, 2009

Raspberry Jam-Print Cookies

These are awesome! If you don't have these exact flours, experiment (that's what I did)! But be sure it totals the same amount of flour in the end: 1 1/4 CUPS.


1/4 cup Glutinous rice flour
1/4 cup Tapioca flour
1/4 cup White rice flour
1/4 cup corn masa flour
1/4 cup soy flour
1/4 cup sugar
1/2 cup butter
1/4 cup raspberry jam (other flavors work too)
1/4 cup pecans (finely chopped)optional

Preheat oven to 325 F. Mix flours and sugar together. Work the butter in until dough forms. Make balls and press your thumb down into the center of each to form a cup impression. Press the bottom of each cookie into the finely chopped pecans, if desired. Place the cookies on a baking sheet.
Put the jam into a small ziploc bag and snip off a small piece from one corner. Squeeze the jam into each 'cup' but be sure not to over-fill or they will boil over.
Bake for 15 minutes or until set and slightly golden.

Goes great with coffee

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