Jam filled cookies are one of my weaknesses, and they look pretty good too especially if company is coming. My friends who have had the pleasure to try my kamut cookies keep raving about them weeks later.
This is another variation using my kamut dough posted as KamutCookies; follow this link for the recipe for the dough.
Directions:
Using the dough from the Kamut Cookies Recipe, roll up 1 inch balls, then with the end of a wooden spoon or finger, make indents into the balls and fill with raspberry jam.
Bake for 12 – 15 minutes at 350°F until browned.
*Kamut cookies taste amazing when they have been baked to a medium brown; it brings out that sweet nutty flavor.
