Jam Filled Shortbread Cookies | Grain-Free & Vegan
These little cut-out sandwich cookies are so pretty and perfect for gifting to your friends and family. They taste a lot like the shortbread cookies I remember from my childhood. This is the final recipe in my Homemade For The Holidays series. Bring on the Holidays!
How about a Little GIVE-AWAY? Details below
This recipe makes quite a large batch of dough, but in considering that each cookie needs to have a top and bottom, it works out. I filled the cookies with homemade maple sweetened Blueberry Jam and my Award Winning Ground Cherry Jam; both worked perfectly. Although not pictured here, I was also making Chocolate Orange Truffles yesterday and I put some of that filling in-between the cookies. It was also amazing and deserves to be mentioned.
Once the cookies were sandwiched, I threw some unsweetened coconut flakes in my magic bullet and ground them up really fine. I then sprinkled that on top instead of icing sugar.
CONTEST NOW CLOSED: The Winner is Tiffiany!
{GIVE-AWAY }
Set of 4 Cookie Sandwich Cutters
When I saw these cute cookie cutters at the store there were only 2 left, so I bought both. I thought it would be fun to give 1 set away to someone, so they could make this recipe! Just something small from me to you, no big sponsor, just a Thank You for your support as a reader.
To Enter:
If you don’t already follow me on Facebook or Twitter, or are not Subscribed, please just do something new to support me and Fresh4Five and leave a comment saying you did so or that you already do. I will announce the winner after Christmas on December 27th. Sorry they will not get to you in time for the holidays, but the cute heart cutter will be perfect for Valentines Day.
Jam Filled Shortbread Cookies
Ingredients
1/2 cup Coconut Oil
1 tsp. vanilla
1/2 cup Coconut Palm Sugar
3/4 cup ground Raw Sunflower Seeds
1/2 cup Coconut Flour
1/2 cup Tapioca Flour
1-2 tbsp. dairy-free milk
Instructions
In a stand mixer with paddle attachment cream the coconut oil, vanilla and sugar.
Add the sunflower seeds, coconut and tapioca flour, mix until a crumbly mixture forms
Add milk 1 tbsp. at a time until the mixture comes together as a ball of dough.
Set the dough in the fridge to set until it is easier to work with (30-60minutes)
Preheat oven to 325F
Line a cookie sheet with parchment paper.
Roll out the dough between 2 piece of parchment paper to about 1/4 thick.
Cut out your cookie shapes, and place on the prepared baking sheet.
Bake for about 6 minutes depending on thickness of cookies.
Allow the cookie to cool and fill them with jam. Sprinkle with ground coconut or sugar.
makes about 2 dozen
do you think almond flour would work instead of ground sunflour seeds? can’t wait to try these!
Yes absolutely!
I started following you on Facebook a little over a week ago after discovering you via your guest post on Paleo Parents. I was SO excited to see a workable substitution for almond flour! We eat nuts, but my daughter’s school has a strict nut-free policy, and it’s nice to be able to send a Paleo treat in her lunch from time to time. I think these cookies will be “Santa’s” treat this year.
I already follow and subscribe! Thanks for the giveaway and recipe!
Merry Christmas!
I now follow you on Twitter.
I just started receiving your emails, and the jam-filled shortbread cookies is the first recipe I’ve seen. I can’t wait to try these out, they remind me of the Linzer cookies my aunt in Germany used to make and ship to us when I was a little girl. Thanks!
I just subscribed via Google Reader! These look great, I’ll have to try them for our annual Christmas dessert party!
I hope you enjoy them!
try sprinkling powdered sugar on the top cookie before assembling on the jam covered
Does it help in some way to do it first? I would think the less you handle them after sprinkling the better. I also used ground coconut, as my recipes avoid refined sugars.
I aleady follow you on facebook. These look wonderful!