A low carbohydrate (although not necessarily low calorie) cookie. Please note that this recipe depends on a number of ingredients that you may need to mail order. This is a 1-1-2 ratio cookie (1 part sugar, 1 part fat, 2 parts flour), and will therefore be soft but will not spread when baking. This recipe makes about a dozen cookies.



  1. Combine the water, vanilla, and almond extract into a small bowl
  2. Cream the sugar into the Ghee
  3. Blend the water and extracts into the creamed sugar
  4. Blend in the flours until fully incorporated
  5. Shape the dough into a small cylinder (the wider you make the cylinder, the larger but fewer cookies you will end up with), and wrap it in plastic wrap or equivalent
  6. Place the dough in the freezer to firm up (~10 minutes)
  7. Preheat the oven to 350F (or 325F if using convection)
  8. Cut the dough into slices (cutting across the long axis, so that you end up with many small discs rather than a few long oblongs).
  9. Placing each slice onto a firm surface (cutting board or plate), gently press down in the center with your thumb, while using your other hand to help the disc hold its shape and not split
  10. Using a spoon, fill the indent with the raspberry jam, and place on a baking sheet
  11. Bake the cookies for ~12-14 minutes. The cookies are done (but will be soft) when the top edges are just browned.
  12. Let cool.