Jam-filled Shortbread Cookies

Jam-filled Shortbread Cookies (Thumbprints)


The church called and said it was my turn to bake a few dozen cookies for a weeknight gathering.  After using a standard recipe for the church, I developed this recipe for our family.  Though I didn’t try the standard version, my husband said the macadamia-based cookies tasted much better!  Next time, the church is getting an upgrade.


1 stick butter (1/2 c), room temperature

½ c honey

1 lg. egg

2 c macadamia flour

2 Tbsp coconut flour

large pinch sea salt

½- ¾ c jam or lemon curd


Preheat oven to 350º and line one (or two, if you like to bake two sheets at the same time) baking sheet(s) with parchment paper. 


Beat the butter and honey until smooth; add egg and beat until well combined. 


Combine macadamia flour, coconut flour and sea salt in a small bowl, then add to butter/honey mixture and mix until combined.


Place tablespoon-sized balls onto baking sheet(s), spaced an inch or two apart (they didn’t spread very much at all for me).


Moisten the tip of your thumb with water and make indentations in the center of each ball; bake eight minutes and remove from oven.


Fill each indentation with jam or curd and return to oven for five more minutes. 


Remove from oven when lightly brown around the edges, let cool slightly on pan then remove to wire racks to cool completely. 


Yield: 3 dozen cookies