Sugarplum Cookies

Name: Sugarplum Cookies
Yield: makes 36
Ingredients: 3/4 cup plus 2 tablespoons coconut oil; 1 1/4 cups evaporated cane juice; 1/2 cup homemade applesauce (page 78) or store-bought unsweetened applesauce; 1 teaspoon salt; 2 tablespoons pure vanilla extract; 2 cups brown rice flour; 1/4 cup flax meal; 1 teaspoon baking soda; 1 1/2 teaspoon xanthan gum; 1 tablespoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup confectioner’s sugar; plum jam (I like St. Dalfour brand)

December 9, 2011

I grew up in California just inches from the Mexican border, so I’ve always had an affinity for that country’s culture—in particular the lightly spiced cookies rolled in powdered sugar and served at weddings, ingeniously referred to stateside as Mexican Wedding Cookies. My homage to this perennial favorite has more crunch and some newfangled flavors, but I’m sure you’ll agree it, too, is piñata-worthy.

Recipe notes

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