Seriously, I don't know what I like better...a jelly filled doughnut or a jelly filled doughnut cookie. These are SO GOOD!!! Melt in your mouth good.
1 or 2 tubs gluten free Sugar Momma cookie dough (or you can use any flavor cookie dough you want really)
1 jar of strawberry jam (or your favorite jam flavor). You can also mix and match different flavors, whatever you like!
powdered sugar for dusting
Pre-heat oven to 350F.
On a heavily floured surface roll the cookie dough out to be about 1/8" thick.
Using a round 3-inch cookie cutter, cut rounds in the dough.
Put 1-2 Tbsp of jam in the center of the rounds, skipping every other one because they will be used for the tops. Don't be stingy with the jam here. You want it to be enough to make it resemble and taste like a jelly doughnut.
Using a small spatula pick up the cookie dough rounds that do not have the jam in the center and place on top of the jam filled ones.
Seal edges by pressing and folding. This will ensure the jam does not seep out of the center when baking.
Once they are sealed, you can round it out a bit with your hands so the shape is doughnut-like.
Bake in your pre-heated oven for about 14 minutes. Remove and let cool on the pan.
Dust the doughnut cookies with powdered sugar, using a sieve or fine strainer to make it look like very fine snow.