Thursday, June 5, 2014

peanut butter & jelly cookies

Remember these babies from this post? Finally, it's recipe time! First, some random, possibly helpful pictures, recipe immediately following.

hollows created, ready to fill
I use Crofter's; it's the only jam I buy
I use this mini herb pestle, the small end dipped in cold water, to create the hollows in the cookies. You can use something similarly shaped, preferably non-porous (wood doesn't work very well). You can use your fingers if you have nothing else that leaps out at you.
filled & ready to bake


75 g butter
50 g peanut butter (or 115 g butter if you want them to be peanut-free)
1/2 c sugar
1/2 c scant cassava flour
1/2 c slightly heaping brown rice flour
1 egg
1 tsp vanilla
~75mL-120mL jam, to taste

Do the usual cookie things (preheat oven to 350 F, cream butter & sugar, beat in egg, then vanilla, add pre-combined dry ingredients), then divide into 12 balls on a silicone baking sheet. Using clean, wet hands, shape and just slightly flatten cookies, then create indentations, finally polishing up any cracks that developed during the creation of the indented hollows (you want your hands just wet, not damp, not sopping; wash them, run them under a bit of cold water, then shake off excess water). Fill each cookie with about 5-10mL (1-2 tsp) jam, depending on how wide and deep the hollows are. Bake about 10-15 minutes, until set but not visibly coloured (in gluten-free baking, it's extremely important to not overbake by even a few minutes - cookies are always done when they just reach the peak of being aromatic plus about one minute). Let cool fully before eating.

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