The Pacific Northwest has the most amazing jams - local, artisanal, creative flavor profiles and fruit combinations. The primeval forests here have a multitude of berry varietals - blackberries, wild raspberries, huckleberries, currants and strawberries. Tom and I have now hiked many wooded trails watching the berry flowers blossom and bear fruit. We recently sampled incredible blackberries along a beautiful trail at Tolmie State Beach. We also frequent the Olympia Food Co-Op where we've found scrumptious local produce created by fellow foodies. The jams at this adorable neighborhood market range from Italian apricot and bilberry with apple juice base instead of sugar to sour cherry and raspberry with blood orange. We've been making yummy gluten-free jam dot cookies while sampling these marvelous flavors.
Inspired by Jamie Oliver's apple crumble biscuits, but with Bob's Red Mill One-to-One Baking flour, these cookies are easy to make and are a pure delight! Dried apples are the secret ingredient here perfectly substituting for traditional flour.
Jam Dot Cookie Recipe - Serves 6
1/2 cup dried apples
1/2 cup baker’s sugar
1/2 cup unsalted butter
1 cup Bob’s Red Mill gluten free One-to-One Baking flour
1/4 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1 egg
1 cup raspberry or blackberry jam
Process apples, sugar, butter, flour, baking powder, baking soda and salt in food processor till texture is similar to fine breadcrumbs. Add egg. Pulse. Take dough out and roll into cylindrical sausage shape on cutting board. Cut into quarters. Then cut each quarter into six equal pieces. Roll each piece into a ball. Place them evenly spaced onto a baking sheet lined with parchment paper or sil pad. Flatten each ball into a round cookie. Press your thumb gently into the center of each cookie. Fill the thumb print with your favorite jam. Bake at 400 degrees for 10 minutes or until golden brown. Enjoy!