Merry Berry Cookies
Nutritional Info
- Servings Per Recipe: 96
- Amount Per Serving
- Calories: 53.6
- Total Fat: 2.3 g
- Cholesterol: 2.6 mg
- Sodium: 10.1 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.2 g
- Protein: 0.7 g
View full nutritional breakdown of Merry Berry Cookies calories by ingredient
Introduction
Adapted from Joanne Fluke’s Lake Eden Cookbook, the batter for these gems is filled with jam for lots of colour and flavour. A roll in decorating sugar adds extra sparkle! Adapted from Joanne Fluke’s Lake Eden Cookbook, the batter for these gems is filled with jam for lots of colour and flavour. A roll in decorating sugar adds extra sparkle!Number of Servings: 96
Ingredients
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½ cup melted butter
½ cup canola oil
1 ¼ cups sugar
1 cup berry jam, warmed until runny (I used Xyla Mountain Berry Jam)
5 oz silken tofu
2 ½ cups flour
1 cup oat flour
½ tsp baking soda
½ tsp salt
¼ tsp cardamom
½ cup quick oats (not instant)
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⅓ cup purple, pink or red decorating sugar (for rolling - pick the colour of your jam!)
Directions
In a food processor, puree the butter, oil, sugar, jam and tofu until smooth.
Add flours, baking soda, salt, cardamom and oats, pulse in to combine thoroughly.
Wrap dough in plastic and chill at least 2 hours, preferably overnight.
Preheat the oven to 350F and line baking sheets with parchment.
Place decorating sugar in a shallow dish and set aside.
Form dough into walnut-sized balls, then roll the balls in the sugar. Place on the baking sheet.
With the bottom of a lightly greased glass, flatten the dough balls slightly.
Bake, one sheet at a time, for 12 minutes
Cool 5 minutes on the cookie sheet, and then transfer them to a wire rack to finish cooling.
Serving Size: Makes 8 dozen cookies
Number of Servings: 96
Recipe submitted by SparkPeople user JO_JO_BA.
Add flours, baking soda, salt, cardamom and oats, pulse in to combine thoroughly.
Wrap dough in plastic and chill at least 2 hours, preferably overnight.
Preheat the oven to 350F and line baking sheets with parchment.
Place decorating sugar in a shallow dish and set aside.
Form dough into walnut-sized balls, then roll the balls in the sugar. Place on the baking sheet.
With the bottom of a lightly greased glass, flatten the dough balls slightly.
Bake, one sheet at a time, for 12 minutes
Cool 5 minutes on the cookie sheet, and then transfer them to a wire rack to finish cooling.
Serving Size: Makes 8 dozen cookies
Number of Servings: 96
Recipe submitted by SparkPeople user JO_JO_BA.