When I was little my grandmother and I would always make thumbprint shortbread cookies. I remember standing on her little stool in the kitchen and reaching across the counter to press my thumb into the soft dough. And when they came out of the oven I was always excited to fill them with jam when they came out of the oven. Of course at the time they were made with whole salted butter and refined sugar so in order to share this same memory with my son I have veganized the recipe and it is just as wonderful.
If you have never had shortbread before be aware that it is much different then regular chewy cookies. Shortbread is crumbly and delicate and you may need to eat it with a napkin or two. I have provided a home made raspberry jam recipe but you can replace the raspberries with blueberries or blackberries if you like or just buy one from the store.
Coconut Raspberry Shortbread Cookies
You will need:
- 1 1/4 cup of all purpose flour or gluten free flour blend
- 3 TBSP coconut sugar
- 1/4 cup of coconut oil
- Pre-heat the oven to 325F
- Mix together the flour and coconut sugar in a medium sized bowl
- Fold in the coconut oil and break it up in the flour until it resembles crumbly moist sand
- Form the mixture into a ball (the best you can) and remove it and all other flour in the bowl onto a counter or place that you can knead it
- Knead the dough until smooth
- Shape the dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.
- Using your thumb, press and indentation in the center of each cookie.
- Bake in the oven for 19 minutes or until the bottoms have become light brown/tan. Be careful not to over bake or they will be super dry. Shortbreads are already a “dry” cookie
- Remove your cookies from the oven and immediately add in your store bought or home made jam to the indents in the cookie. Let cool completely and enjoy!
You will need:
- 1/2 cup of frozen raspberries
- 3TBSP + more to taste of honey or maple syrup
- In a small saucepan add in your frozen raspberries and turn to a medium heat.
- Let your raspberries come to a simmer. Stir to ensure they don’t burn to the pan. You want most of the liquid to evaporate.
- Once your raspberries start to thicken in the pan and most of the liquid (not all of it) has been evaporated remove them from the pan and place them in a container or bowl to cool.
- Let cool completely and add in your honey or maple syrup to taste.