Raspberry Jam Cookies

  1. For the jam:
  2. Wash the raspberries and drain well.
  3. Then place the raspberries in a blender.
  4. Pulse a few times just to break them up.
  5. Pour the raspberries into a small sauce pan.
  6. Over medium heat, bring to a soft boil.
  7. Let the raspberries cook down for about 15 minutes.
  8. Add the honey to the cooked raspberry mixture and stir till blended.
  9. Again, bring the mixture to a soft boil.
  10. Place a candy thermometer into the fruit mixture and continue to boil till it reaches around 220-230 degrees F. This will take about 8 minutes.
  11. You can also do this by feel.
  12. If you do, just watch to see when it begins to thicken (again at about 8 minutes).
  13. The mixture will continue to thicken some after you remove it from the heat.
  14. Add the juice from 1 lemon.
  15. Mix well.
  16. This next step is optional.
  17. I find that it helps give the filling some volume, but it is not necessary.
  18. Transfer the filling to a small bowl.
  19. Beat with a hand mixer on high for a few minutes or until the mixture begins to cool.
  20. If the filling is too thick, add more lemon juice or a little water.
  21. Jam can be stored up to 3 days.
  22. For the cookies:
  23. In a large bowl, combine the almond flour and salt.
  24. In a separate bowl, combine the oil, honey, vanilla and water.
  25. Mix the wet ingredients into the almond flour mixture.
  26. Wrap dough in parchment paper/plastic wrap and chill for 1 hour.
  27. When ready to bake, split the dough into equal portions.
  28. Keep one wrapped up while you work with the other.
  29. Roll the first portion of dough out between two sheets of parchment paper to about 1/4 inch to 1/2 inch thick.
  30. Cut dough into circles.
  31. I like to use a 2-3 inch circle cookie cutter.
  32. It makes a nice sized cookie.
  33. Make a slight indentation with your finger at the center of the circle, dollop a 1/2 teaspoon of raspberry filling at the center of each circle.
  34. Fold the dough in to create three sides (see photo).
  35. Pinch each of the three corners to form a triangle shaped cookie.
  36. I do one complete cookie at a time, as I find the dough gets dry quickly.
  37. You could also keep the pre-cut circles covered with plastic till your ready to shape them.
  38. Place cookies on a parchment or Silpat lined baking tray.
  39. Bake the cookies at 350 degrees F for about 8 minutes or until golden around the edges.
  40. Cool for about 5 minutes.
  41. Serve and enjoy!
  42. I find that these cookies are best served right away.
  43. Otherwise, store them in an airtight container.
  44. When you are ready to serve, heat them in a 350 degree F oven for 3-5 minutes or until crispy around the edges again.

super, salt, coconut oil, honey, vanilla, water, fresh raspberries, honey, lemon juice

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/raspberry-jam-cookies/ (may not work)

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