Jam-Filled Shortbread Cookies

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So, Halloween is tomorrow…and I have no idea where October went. (Forget October, where did summer go?!)

I’ve been starting to think about holiday cookies; every year I go on a hunt for a new recipe or two to add to the collection of classics that I always make. Like the Snickercrinkles I made last year, this batch is also a hybrid: shortbread + jam thumbprints. And it really is a fantastic pairing.Although they don’t have any nuts, these cookies have a slightly nutty flavor…clarified butter and graham cracker crumbs help with that. There are graham cracker crumbs in the dough, and then the cookies are rolled in more graham cracker crumbs before being filled with jam. Apricot was my jam of choice, but you could use any kind you like.

These beauties are perfect with an afternoon cup of tea, or as a new treat to take to a cookie exchange. For the full recipe for my Jam-Filled Shortbread Cookies, please head over to Attune Foods to check out my guest post!



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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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