One of my Aunt's used to make raspberry filled sugar cookies for me every once in a while when I was little because I used to loooooove them. I got a bunch of stuff from Nature's Hollow to play with and this is what I thought of to do with the raspberry jam (sweetened with xylitol) :) Came out REALLY yummy so I was excited :) Hope you love em!
2.5 Cups Blanched Almond Flour
1/4 Tsp Baking Soda
1/4 Tsp Sea Salt
1/2 Cup xylitol
1 Cage Free Vegetarian Fed Egg
1 stick Organic Butter (Raw if possible, can try subbing coconut oil if dairy is an issue)
1 Tbsp Almond Extract (No sugar added, check label)
Nature's Hollow Raspberry Jam (Natureshollow.com or amazon)
INSTRUCTIONSCombine all the dry ingredients in a medium sized bowl, blend with a spoon. Melt down butter in a saucepan (NO MICROWAVES! :p), once melted put a separate dish and mix with egg and vanilla. Mix wet and dry ingredients together until smoothly blended. Grease a cookie sheet and roll dough into 1-1.5 inch balls. With a 1/2 tsp measuring spoon, press down in the center making a indentation for the filling.
Bake at 350 until fluffed up and lightly golden, I'm sorry I have a bad habit of not timing anything and just eyeballing it.. I'll try to be better. You may need to press down the center with the measuring spoon once again when they come out. Fill with raspberry jam and allow to cool :) You can also fill the middle a little bit before they are done baking and allow the filling to bake into them for a few minutes, delicious either way.
Bake at 350 until fluffed up and lightly golden, I'm sorry I have a bad habit of not timing anything and just eyeballing it.. I'll try to be better. You may need to press down the center with the measuring spoon once again when they come out. Fill with raspberry jam and allow to cool :) You can also fill the middle a little bit before they are done baking and allow the filling to bake into them for a few minutes, delicious either way.
