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
• 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
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.
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.
Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.