Low FODMAP Diet RASPBERRY COOKIES Recipe

YIELD: 24 COOKIES

These cookies are a holiday dessert-tray staple, but they’re also great year-round. Just be sure to
avoid excess fructose by using a jam that does not contain high-fructose corn syrup. Organic brands
are usually trustworthy since most of them are made with pure sugar, not HFCS.

LOW FODMAP RASPBERRY COOKIES Ingredients

Cookies

• 6 TABLESPOONS (85 G) UNSALTED BUTTER, SOFTENED
• ¾ CUP (150 G) GRANULATED SUGAR
• 1 LARGE EGG
• ½ TEASPOON PURE ALMOND EXTRACT
• ½ TEASPOON SALT
• 2 CUPS (324 G) BASIC FLOUR BLEND
• ½ CUP (160 G) RASPBERRY JAM (CHECK PRODUCT INGREDIENTS FOR FODMAPS)

Glaze

• 1 CUP (120 G) CONFECTIONERS’ SUGAR
• 2 TO 3 TEASPOONS (10 TO 15 ML) WATER
• ¼ TEASPOON PURE ALMOND EXTRACT

LOW FODMAP RASPBERRY THUMBPRINT COOKIES Steps

1. Preheat the oven to 375°F (190°C, or gas mark 5).
2. Line cookie sheets with parchment paper or lightly grease them.
3. Cream the butter and sugar together in the large bowl of a stand mixer on medium speed until
   light and fluffy.
4. Add the egg, almond extract, and kosher salt and beat until creamy.
5. Turn the mixer to low; slowly add the Basic Flour Blend and beat until fully incorporated.
6. Roll the dough into 1¼-inch (3 cm) balls and place them on the prepared cookie sheets about
   2 inches (5 cm) apart.
7. Use your thumb to make an indentation on the top of each cookie.
8. Fill each indentation with ¼ teaspoon of the jam.
9. Bake for 8 to 10 minutes until the bottom edges just start to lightly brown.
10. Let the cookies cool for at least 5 minutes on the baking sheet before transferring them to a wire rack.
11. Prepare the glaze by mixing together the confectioners’ sugar, water, and almond extract in a small bowl.
12. Add more water by the half teaspoonful, if necessary.
13. Drizzle the glaze over the cooled cookies.