Strawberry Jammed Cookies ~ Vegan

Buttery Flakey Shortbread With Homemade Strawberry Jam

Crispy, Buttery shortbread paired perfectly with tart and sweet homemade strawberry jam. This simple shortbread recipe can be fast and easy as thumb print cookies or rolled out and cut into fun shapes for the holidays. For Halloween coming up next, I made mine into festive Halloween shapes. Hope you try out this recipe and let me know if you did int he comments below!

Ingredients

Cookie

1 cups dairy-free butter, softened

1 tsp vanilla extract

1 cups powdered sugar

2 ½ cups all purpose flour

Jam

1 carton of strawberries (one pound)

1/2 cups of sugar

Procedures

Jam

Wash the strawberries thoroughly and gently patting them dry with a clean dish towel or paper towel. Remove the leaves and stems and cut the strawberries into fourths. Place the cut strawberries into a medium saucepan and add the ½ cup of sugar. Bring the pot to medium heat on the stove. Stir occasionally and reduce the heat to low once the strawberries start to simmer. Cook the strawberries for about an hour at a low simmer or until thick and reduced by half.

Remove them from the heat and let cool completely before placing them into a blender. Gently pulse the blender until the jam is slightly smooth, but some small chunks are still visible. Place in an airtight container and refrigerate until needed. Lasts up to seven days in the refrigerator.

Cookies

Line a baking sheet with parchment paper.

In a large mixing bowl, sift the powdered sugar and cream in the one cup of softened butter and vanilla extract. Sift in one cup of flour and mix until just combined. Sift in the other cup and a half and mix until well combined.

For thumb pressed cookies, preheat the oven to 350 degrees. Make two tablespoon size balls of dough and place them at least an ½ inch apart on the baking sheet. Using your thumb, gently press down in the center of each dough ball to make an indent for the jam to sit. Place about a teaspoon of jam in the indent of every cookie. Place in the oven and bake for 14-16 minutes or until slightly golden. Remove from the oven and let cool completely before enjoying. Be careful, the jam will be very hot!

If you are planning on making roll-out cookies, form the dough into a ball and wrap in plastic wrap. Place the dough into the fridge and let rest for at least an hour or overnight to firm up.

After the time has elapsed preheat the oven to 350 degrees. Then remove the dough from the fridge and unwrap and place on a clean, lightly flour surface. Roll the dough out to about ½ centimeter thickness and cut out your desired shapes. Place the cookies onto the baking sheet and bake for about 12-15 minutes or until slightly golden.

Remove from oven and let cool completely. Place a dollop of jam on a cookie and place another cookie on top to make cookie sandwiches. Dust with powdered sugar if desired and enjoy.