Ingredients
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1 cup (130 g) Pastry Flour
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½ cup (64 g) Basic Flour
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½ teaspoon Xanthan Gum
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1 teaspoon Baking Powder
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½ teaspoon Salt
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½ cup (110 g) organic Cane Sugar
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10 tablespoons Shortening
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1 Flax Seeds
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1 teaspoon Vanilla Extract
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¼ cup (61 g) Strawberry Jam
Directions
These cookies combine two flour blends for just the right texture. Make them with Strawberry Jam or another favorite jam. Ask the kids to help; a child’s thumb is just the right size to make thumbprints.
Steps
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1
Done
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Combine the flours, xanthan gum, baking powder, and salt in a medium bowl. |
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2
Done
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In a separate large bowl, cream together the sugar and shortening using a mixer on medium speed for 5 minutes, scraping down the sides of the bowl as needed. The mixture will be light and fluffy. |
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3
Done
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Add the flaxseed egg and vanilla. Mix for 1 minute on medium speed. |
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4
Done
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Slowly add in the dry ingredients and blend on medium speed, about 2 minutes. The batter will be thick. Wrap the dough tightly in plastic and chill it for an hour. Cookie dough can be refrigerated for up to 2 weeks. |
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5
Done
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When you are ready to make cookies preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. |
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6
Done
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Use your hands to shape the dough into balls, about 1¼ inches (3 cm) round. |
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7
Done
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Place the cookies on the baking sheet with space in between and flatten them just slightly. Use the tip of a finger, your thumb, or the back of a small spoon to create a small well in the center of each cookie. |
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8
Done
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Fill the center of each cookie with ¼ teaspoon of jam. |
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9
Done
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Bake each sheet of cookies separately in the center of the oven for 15 to 16 minutes, until the jam centers are sizzling and the edges of the cookies are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Store them in an airtight container at room temperature for up to 3 days. |
