Delicate, buttery cookies wrapped around raspberry jam...so yummy and tender, you'll find yourself popping them one after the other. They have earned their name!
2 1/2 cups whole wheat pastry flour
1/8 teaspoon sea salt
2 teaspoons baking powder, plus 1/2 teaspoon baking soda
1/4 cup avocado oil
2 tablespoons brown rice syrup
2/3 cup unsweetened vanilla almond or soymilk
1 teaspoon pure vanilla extract
unsweetened or fruit-sweetened raspberry jam
1/2 cup brown rice syrup
1 teaspoon unsweetened or fruit-sweetened raspberry jam
Place flour, salt, baking powder/soda, oil and rice syrup in a food processor. Pulse about 45 times to create a sandy texture. Do not overmix. Add soymilk and vanilla extract and pulse again until dough gathers into a ball. Again, do not overmix, just pulse until the dough gathers. Preheat oven to 350 degrees and line a baking sheet with parchment.
Place a sheet of waxed paper on a dry work surface. Flour paper lightly. Flatten dough into a rectangular disc. Dust with flour and top with another sheet of waxed paper. Roll dough into a rectangular shape, about 1/8-inch thick. Remove the top sheet of paper. With a sharp knife, cut the rectangle in half, lengthwise. Spread both halves with a thin layer of jam. Roll the dough, jelly-roll style into a long cylinder. Cut into 1/2-inch discs and place, cut-side up on prepared baking sheet. Bake for 20-22 minutes, until puffy and the edges are a bit golden. Finally, warm rice syrup and jam until they foam. Quickly spoon over warm cookies. Allow to stand until glaze sets a bit before you begin popping.
Makes about 36 cookies.