These light, flaky miniature cookies are the perfect size and the perfect taste to do justice to their name. Once you start popping these bite-size beauties, you'll be hooked.
MAKES ABOUT 3 DOZEN
2½ cups whole wheat pastry flour
1/8 teaspoon sea salt
2 teaspoons baking powder
¼ cup vegan butter substitute, chilled
2 tablespoons Suzanne's Specialties brown rice syrup (LINK TO SUZANNES IN MARKETPLACE)
2/3 cup unsweetened organic almond or soy milk
1 teaspoon pure vanilla extract
About ¾ cup unsweetened or fruit-sweetened raspberry jam
½ cup brown rice syrup
1 teaspoon unsweetened or fruit-sweetened raspberry jam
Combine flour, salt, baking powder, the spread and rice syrup in a food processor. Pulse until mixture resembles coarse cornmeal; do not over-mix. Add milk and vanilla and pulse again until dough gathers into a ball. Again, do not over-mix, just pulse until the dough gathers.
Preheat oven to 350F (175C). Line a baking sheet with parchment paper. Place a sheet of waxed paper on a dry work surface. Flour paper lightly. Flatten dough into a rectangular shape. Dust with flour and top with another sheet of waxed paper. Roll dough into a rectangle, about 1/8 inch thick. Remove the top sheet of paper.
With a sharp knife, cut the rectangle in half, lengthwise. Spread both halves with a thin layer of jam. Roll each piece, jelly-roll style, into a long cylinder. Cut into ½-inch rounds and place, cut side up, on prepared baking sheet. Bake 20 to 22 minutes, until puffy and the edges are a bit golden.
Make glaze: Heat rice syrup and jam in a small saucepan over medium heat until they foam. Quickly spoon over warm cookies. Allow to stand until glaze sets a bit before serving.