Nonstick cooking spray
2 cups barley flour
¼ tsp. salt
½ tsp. baking soda
¼ cup plus 2 Tbs canola oil
¾ cup white grape or apple juice concentrate
Raspberry jam or conserves as needed
|
|
Preheat oven to 350 degrees. Place oven rack in top third of oven. Lightly spray 2 baking sheets with nonstick cooking
spray.
In a medium bowl, sift together flour, salt and baking soda, making a well in center. In a separate bowl, whisk oil and juice
concentrate until combined. Pour into well; mix to form sticky dough.
Transfer dough to a pastry bag fitted with a large open star tip, such as Ateco #5. Holding top about ½” above baking sheet,
press out 2” wide stars of dough, spacing about 1 inch apart. If you don’t have a pastry bag, roll dough into walnut-size balls.
Moisten hands if necessary to prevent sticking. Place dough on baking sheets about 2” apart; repeat.
Using your thumb, press an indentation in the center of each cookie. Drop ½ tsp. raspberry jam into each indentation.
Bake cookies until edges are light brown, 12-15 minutes. Remove from oven; let stand on cookie sheets 3 minutes. Remove
from cookie sheets; cool on wire rack. Makes about 24 cookies.
*These cookies are wheat, egg, and dairy free.
PER SERVING: 121 calories; 2 gm protein; 5 gm fat; 19 gm carb.; 71 mg sodium; 2 gm fiber.
|
|
|
