Shortbread Jam Cookies
|Unsalted butter/Low salt tub margarine||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Granulated fructose/2 teaspoons sugar substitute||3 Tablespoon|
|Almond extract/Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|No sugar added seedless raspberry jam||2 Tablespoon|
Preheat oven to 375Â°.
In a bowl, beat together butter, fructose, and almond extract until soft, pale, and fluffy.
Gradually add flour in small amounts.
Beat until smooth.
When it becomes thick, knead with your hands until smooth.
Knead in a slight bit more flour if it's too sticky, but it should be just right.
Form a ball in the bowl.
From the dough ball, pull off pieces the size of a rounded teaspoon and place 1/2-inch apart on a large baking sheet.
Form 32 dough mounds, each about the size of a rounded teaspoon.
Do not flatten.
After placing all the mounds, use your index finger to slightly indent each cookie and add a small dab of jelly.
Bake 15 to 25 minutes, watching carefully so that cookies do not burn.
Edges should be lightly golden.
Remove from oven.
Cool 10 minutes.
Tran-fer cookies to paper towels on rack.