Easter Basket Cookies
|1 1/4||cups all-purpose flour|
|1/3||cup Sugar In The Raw Organic WhiteⓇ|
|Zest of 1/2 lemon|
|1/4||teaspoon fine sea salt|
|1||stick cold butter, cut into small cubes|
|1/2||cup raspberry jam|
|1/2||cup unsweetened shredded coconut|
|48||organic jelly beans or Easter egg candies|
Preheat oven to 350˚F.In a food processor or bowl, add flour, Sugar In The Raw Organic White®, lemon zest, and salt and pulse or whisk to combine. Add butter and pulse or rub into the flour with your hands until the flour is crumbly and no large chunks of butter remain. Add yolks and pulse or work into the flour until the dough just holds together.
Press 1 tablespoon dough into each of the depressions in a nonstick mini muffin tin, pressing it evenly on the bottom and up the sides. Refrigerate for 30 minutes. Bake cookie cups until golden brown, about 15 minutes. Let cool completely in the pan.
Remove from pan and spoon 1 teaspoon raspberry jam into each cup. Top with a pinch of shredded coconut and 2 jelly beans or Easter egg candies.
Per serving (1 cookie): 110 calories, 5g fat (3.5g saturated fat, 0g trans fat), 14g carbohydrates, 1g protein, 0g dietary fiber, 25mg sodium, 8g sugar