this is the 3rd time I have baked these cookies and they come out great every time. I got this recipe from my” babycakes” cookbook. They are called sugar plum cookies coated with powder sugar goodness and topped off with jam! They are gluten-free and dairy free. I have made them with different jams each time. And we have to keep from gobbling them up in one evening this recipe makes about 3 to 31/2 dozen depending how big you make them. Melt in your mouth wonders! here is the recipe
3/4 c. plus 2T. coconut oil…1, 1/4c. evaporated cane juice (cane sugar crystals)…1/2c. unsweetened applesauce…1t. salt…2T. vanilla extract…2c. brown rice flour…1/4c. flax meal…1 t. baking soda…1, 1/2t. xanthan gum…1T.cinnamon…1/2t. nutmeg…1/2c. confectioner’s sugar… plum jam or jam of your choice! preheat oven to 325 line baking sheets with parchment paper…mix oil, sugar, applesauce, salt and vanilla till fluffy and combined…add the flour, flax meal, baking soda and x. gum, cinnamon, nutmeg to the wet mixture and combine until dough is formed. if it crumbles add cold water 1 T. at a time until dough comes together in a ball… ( I have never had it crumble and I have actually added 1to 2 t. brown rice flour to my mix every time, but try the recipe first if too sticky add just a little flour you may not need to) …scoop dough ( melon ball scoop size) onto sheets keep 1 inch apart press thumb in center to make indention. Bake on center rack for 16 mins. rotating 180 degrees after 8 mins. The cookies will be golden and firm to the touch… Important…let cookies cool on sheets 10 min before transferring them to cooling racks… let cool completely. Pour powder sugar on plate and coat cookies top and bottom. spoon a dab of jam into centers. (I used blood orange marmalade, and strawberry rhubarb jam) Store cookies in airtight containers at room temp up to 3 days..(no worries they wont last past 2 days) hee hee enjoy!