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Gluten Free Jam Filled Cookies

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Cookie 34g Total Servings: 30

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
70
Fat / Lipides
5 g
7%
Saturated / Saturé
3 g
15%
+ Trans / Trans
0g
Cholesterol / Cholestérol
25mg
8%
Sodium / Sodium
45mg
1%
Carbohydrate / Glucides
7g
2%
Fibre / Fibres
0g
0%
Sugars / Sucres
7g
Protein / Protéines
0g

20%
Vitamin A / Vitamine A
2%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
2%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 Cookie 34g Total Servings: 30

Amount Per Serving
Calories
70
Calories from Fat
45
% Daily Value *
Total Fat
5 g
7%
Saturated Fat
3 g
15%
+ Trans
0g
Cholesterol
25mg
8%
Sodium
45mg
1%
Total Carbohydrates
7g
2%
Fiber
0g
0%
Sugars
7g
Protein
0g

Vitamin A 20% • Vitamin C 2%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 2%
* Based on a 2000 calorie diet


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Prep time

40 mins

Cook time

15 mins

Total time

55 mins

Ingredients  

1 package Kinnikinnick Sugar Cookie Mix (454 g)

⅓ cup granulated sugar (85 g )

¾ cup butter - softened (170 g)

1 tsp vanilla extract (2 g)

2 large eggs (112 g)

½ cup raspberry jam - whipped (220 g)

Optional: icing sugar or royal icing for decorating

Directions

Cookie Dough

  1. In a mixing bowl, combine sugar, vanilla and butter. Cream until light and fluffy.
  2. Add eggs one at a time, mixing until incorporated.
  3. Slowly add Kinnikinnick Sugar Cookie Mix to creamed mixture. Mix until combined (pea size texture). Do not over mix.
  4. Finish mixing dough on counter with hands until smooth.
  5. Form dough into a log, cover with plastic wrap and refrigerate for 30 minutes.

Assembly

  1. Preheat oven to 350°F (176°C). Line three baking trays with parchment paper.
  2. Divide dough into 3 portions.
  3. Roll dough on a lightly floured surface - about ⅛” thick (use Kinnikinnick All Purpose Flour Blend to aid in rolling out cookies).
  4. Cut out dough using a cookie cutter (approx. 2 inches in diameter). Continue with remainder of dough.
  5. Place cutout cookies on baking tray 2 inches apart (approx. 30 bases).
  6. Pipe approximately ½ tablespoon of jam on cookie dough cutouts (leaving a small edge).
  7. Cut out 30 tops using the same cookie cutter. Using a smaller cutter, cut a design out of the centre of the cookie shape (to create a vent).
  8. Top jam base with cookie dough cutouts for tops.
  9. Lightly press top and bottom edges together to seal.
  10. Bake in preheated oven for 10 - 12 minutes.
  11. Remove from oven and cool for 5 minutes before removing from pan.
  12. Optional: dust with icing sugar or ice with royal icing. 

Yields 30 Cookies

 

Stock up your pantry

Sugar Cookie Mix

For perfect gluten-free cookies every time, also free from top allergens. Fun for the holidays and the kids to decorate. Shape them any way you like, use in all your favourite recipes & try ours VEGAN. OUT OF STOCK.
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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