These scrumptious cookies are rich in calcium and protein. They are delicate and tasty, yet easy to make.
- 11/2 cups fine white rice flour
- ½ cup tapioca starch
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ½ cup fructose or sugar
- 1 cup butter (2 sticks) or gluten-free margarine (not the light kind that contains water)
- ½ cup sour cream
- 1 egg, lightly beaten
- ½ cup walnuts, chopped
- ½ cup fruit jam (not jelly) such as raspberry, strawberry, apricot, pineapple
Mix flours, salt, xanthan gum, and fructose in a medium bowl. Using a pastry blender, cut butter into the flour mixture until it looks like coarse crumbs. Mix in the beaten egg and sour cream to combine. Form into a disc shape, then wrap in plastic wrap. Refrigerate a half hour to chill dough for easy handling.
To make cookies, form teaspoonsful of dough into balls, spacing about an inch apart on lightly greased baking sheets. Using your thumb, make a deep indentation without going through bottom of cookie. Fill indents with ½ teaspoon jam, then sprinkle tops with walnuts. Bake about 15 minutes, or until golden. Cool on wire rack.