Jam Sandwiches
Enjoy these cookies, they are a healthy spin on a classic. Jam sandwich cookies have been around for years. The cookies iscrunchy and lightly sweet while the jam is tart and fruity. Eating these reminds me of my own days dancing in the kitchen while baking with my mom. As always I’ve linked in the ingredients where to find any specialty items.
Jam Sandwich Cookies
Yield: 24 jam sandwich cookies
Ingredients:
• 1 cup tart pomegranate cherry jelly
• 1 cup brown rice flour
• 1 cup cassava flour
• 1/2 cup tapioca flour
• 1 cup powered sugar
• 1/4 tsp salt
• 2 tsp vanilla extract
• 3/4 cup white sugar
• 1 cup unsalted butter
• 2 T cream cheese
- Preheat the oven to 375°. Spray a cookie sheet with coconut spray.
- In a large glass bowl, combine all ingredients except for the jam.
- Mix until a stiff dough is formed.
- Refrigerate for 20-30 minutes.
- Prepare a clean surface with brown rice flour sprinkled on. Tapioca flour is great for this too is you prefer.
- Using half the dough, roll it out on the floured surface.
- Get the dough about 1/4 to 1/2 inch thick. Cut them into rounds. I used 4inch cutters.
- Place 5 on the cookies sheet. Next cut a set of five circles in the middle using the small circle. Mine is an inch in diameter.
- You should now have 5 circles and 5 "doughnuts". Put the holy circles on the cookies sheet and bake for 9-10 minutes.
- Wait for the cookies to cool completely, then dollop a little amount of jam on the cookie and place the top on it so the jam shows through.
- Optional: Sprinkle powdered sugar over them for a classic holiday look.
Related Items
Apple Salad
Ingredients:
- 2 apples
- 1/4 cup Pomegranate White Balsamic
- cracked black pepper
- spinach salad mix
Directions:
- Slice 2 apples into matchstick pieces and toss with 1/4 cup Pomegranate White Balsamic and cracked black pepper.
- Serve chilled with more black pepper on the top.
Baked Brie With Fruit Spread
Ingredients
- Brie Wheel (5-7 inches)
- 1/2 cup Skylake Ranch Pomegranate Fruit Spread
Directions
-
Preheat oven to 350 degrees F.
-
Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
-
Before serving let stand for 15 minutes.
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Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.
Balsamic Asparagus Salad
Ingredients:
- 1 bunch of asparagus
- 1/4 cup Aged Pomegranate Balsamic Vinegar
- 2 tablespoons crumbled parmesan
- fresh cracked black pepper
- sliced prosciutto
Directions:
Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.
Balsamic Beef In Buttermilk Biscuits
Balsamic glazed beef in a flakey golden biscuit. This is a quick recipe and makes a great stormy day dinner. Makes 8 filled biscuits, takes about 30 minutes to make.
Ingredients
- 1 lb. of extra lean ground beef
- 8 large packaged buttermilk biscuits or your favorite homemade recipe
- 1 cup Skylake Ranch Pomegranate Balsamic Grill Sauce
- 1 medium onion, chopped
- 1 Tbs olive oil
- 1 cup shredded cheese
Directions
Biscuits
Pre-heat oven according to biscuit directions.
Prepare 8 large cupcake cups with non-stick spray.
Press the biscuit into a 5 inch round, about 1/4 inch thick and form the biscuit to the cupcake cup, so it creates a bowl for the beef filling. Set aside.
Balsamic Beef
In large skillet heat olive oil on medium heat and add chopped onion. Cook until tender, about 5-8 minutes.
Add ground beef and increase heat to medium high and cook through, about 5-7 minutes.
Add Skylake Ranch Pomegranate Balsamic Grill Sauce, reduce heat to medium and cook 5-7 minutes more until sauce thickens stirring occasionally.
Fill biscuit cups to the top with beef filling and top with shredded cheese.
Bake 10-12 minutes or until biscuits are golden brown. Let stand 5-8 minutes before serving.
