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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Comments

  1. says

    So cute, Faith!My own thumbprint-type biscuits were based on almond macaroons; so very different. Btw, I’m still reading through your cookbook that Tuttle sent through, but Amazon said the book I ordered for myself is delayed! Anyway, these little buttery biccies look so delicate and delicious. I don’t think they would last long in my house. We don’t get graham crackers here so digestive biscuits will have to to suffice. Tried to comment on Attunedfood but they wanted me to join Disqus first.

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