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!
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.
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
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
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