Jam Dot Cookies

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Jam Dot Cookies

From Vegetarian Times, December 2000

 

Makes 3 dozen

 

1 cup walnuts (6 oz.)

2 cups old-fashioned rolled oats

1/2 cup rice flour

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon grated nutmeg

1/4 cup vegetable oil

1/3 cup brown rice syrup

1/3 cup pure maple syrup

1 tablespoon vanilla extract

3 tablespoons all-fruit preserves

1. Preheat oven to 350° F. Place walnuts on baking sheet and bake until

lightly toasted, 8 to 10 minutes. Lightly brush three baking sheets with oil

or line with parchment paper; set aside.

 

2. Meanwhile, put oats into food processor and pulse on/off six times. Add

rice flour, salt, cinnamon, allspice and nutmeg and process to blend. Scrape

down sides of bowl with rubber spatula, pulse two more times to thoroughly

combine. Transfer mixture to large bowl.

 

3 While walnuts are still warm, grind them to a paste in food processor. Add

oil, rice syrup, maple syrup and vanilla and process until blended and

smooth. Add mixture to dry ingredients and mix until just blended (Dough

will be sticky.)

 

4 Scoop out heaping teaspoonfuls of dough. Roll into balls and flatten to

form cookies about 1 3/4 inches in diameter. (It's helpful to dip hands and

utensils and water with working with this sticky dough.) With your thumb,

make a deep indentation in center of each cookie. Fill each indentation with

about 1/4 teaspoon fruit preserves. Place cookies on prepared baking sheets,

spacing about 2 inches apart. Bake until bottoms are lightly browned, about

10 minutes. Transfer cookies to wire rack to cool.

 

Per cookie: 90 CAL.; 2G PROT.; 5G TOTAL FAT (0G SAT. FAT); 11G CARB.; 0

CHOL.; 20 MG SOD.; 1G FIBER

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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