I’ve heard somewhere that these were the figure skater Sonja Henie’s favorite cookies and that’s why they’re called ‘sonja henies,’ but I don’t know that for sure. I do know that they’re my family’s favorite cookies. These gluten free versions are just as good as the original version, but I like them even more than the original. They have that nutty flavor from the coconut flour and it contrasts nicely with the jelly filling. Enjoy!
2 Sticks Butter, softened (can use half dairy free butter substitute and half butter flavored shortening instead)
½ C. Light Brown Sugar, firmly packed
2 Large Egg Yolks
1 t. Vanilla Extract
½ C. Sorghum Flour
½ C. Oat Flour
½ C. Brown Rice Flour
¼ C. Millet Flour
¼ C. Coconut Flour
¾ t. Xanthan Gum
2 Large Egg Whites
1 C. Finely Ground Toasted Pecans
½ C. Strawberry Jelly
Cream together butter and sugar until light and fluffy. Beat in egg yolks and vanilla and continue beating until smooth. Beat in flour. Scrape dough into a large ziplock bag and flatten into ½ inch thick. Seal and refrigerate for about 1 hour.
Preheat oven to 350º. Line cookie sheets with parchment paper.
When chilled, scoop dough with a small scoop. Roll into a ball. Beat the egg whites with a little water. In a separate bowl, place the ground pecans. Dip each cookie into the egg white and roll in pecans. Place on cookie sheet about 1” apart. Using the end of a wooden spoon, make a little well in each cookie (about ½ of the depth of the cookie). Fill each dimple with jelly.
Bake for 15-20 minutes until cookies are firm and slightly firm. Cool on racks. If jelly has boiled out of any cookies, heat up some jelly and refill the cookies.