Gluten Free Cherry Jammed Cookies
Courtesy of Chef Larissa Popa, Culinary Arts Instructor at Oakland Schools
Ingredients
Cherry Jam
- 1 lb fresh cherries pitted
- 3/4-1 cup Pioneer Sugar
- 4 tbsp lemon juice skip if cherries are tart
- zest of 1 lemon
Cookie
- 2 sticks butter room temperature
- 1 1/2 cups Pioneer Sugar
- 1 egg
- 1 1/3 cups gluten-free flour can be substituted with all-purpose flour for a fluffier cookie
- 1/4 cup corn meal
- 2/3 cup freeze dried corn powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp kosher salt
Instructions
Cherry Jam
- Put pitted cherries in a thick, wide-based pot
- Add sugar, lemon juice and zest
- Mix well and let cherries rest in fridge for 3-4 hours
- Cook jam for 10 minutes on medium-low heat until soft
- Mash cherries; keep 2 cold plates in the freezer
- Once jam is thickened, remove from heat
- Transfer to cold plate to check consistency; if jam is thick, its ready, if not, let jam sit overnight before using it.
Cookie
- Preheat oven to 350 F
- In a large bowl, stir together the butter and sugar
- Stir in egg until fully combined
- Stir in flour, cornmeal, baking powder, soda, and salt and mix until combined
- Scoop cookies onto a greased cookie sheet, 3-5 in apart
- Make a thumbprint in the center of the the dough and pipe or spoon in jam
- Bake 12-15 minutes or until golden brown.