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Buttery Shortbread Tea Sandwich Cookie with Sour Cherry Jam

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The shortbread name can be misleading to those who don’t know the cookie.  Is it a bread? A cake? A biscuit? Actually, it’s all of these things.   And did you know that January 6th of each year is National Shortbread Day?  Mark your calendars and get your Hallmark greeting cards ready, but lets start the celebration early by making them now!  I think these tea sandwich cookies would be a delightful treat to serve friends and family.

A typical baked recipe consists of 2 cups butter, 1 cup packed brown sugar, and 4 1/2 cups all-purpose flour. Wowza!

I used the Wilton Brownie Dual Cutter.  You can find it here.  You don’t have to own this mighty fine cutter to make this recipe.  Any rectangular cookie cutter would do or even a paring knife would work with some free-hand practice.  The size of the cutter you choose will affect the amount this recipe yields.  Keep in mind that raw treats are very rich and filling so don’t make them to big.  I also used butter flavoring in this recipe.  If you are against using this (not raw) you can substitute the macadamia nuts for the cashews, since they can have a slight undertone of a buttery flavor.

Ingredients:

yields 24 cookies or 12 sandwiches

Cookie dough ingredients:

Jam Ingredients:

  • 1 cup dried cherries
  • 1 cup water
  • 1 1/2 Tbsp chia seeds
  • 1 Tbsp raw honey

Preparation:

  1. If you make your own almond meal, be sure to remove the skins from the almonds if you want your cookie to be a creamy or white color.
  2. In a food processor, fitted with the “S” blade, break down the almonds, cashews, and coconut into a flour – individually.
  3. Now combine the flours, coconut, salt, agave, vanilla bean seeds and extracts.  Process until it starts sticking together and forms a ball.
  4. Spread a large piece of plastic wrap on the counter top.  Place the plain sugar dough ball in the center of the wrap.  Then cover with another piece of plastic wrap.  Roll the dough out to approx. 1/4″ thickness.  Remove the top sheet of plastic wrap and press the cookie cutter into the dough.  Remove and transfer to the mesh sheet that comes with the dehydrator.  Place the bottom of the cookie facing up.  I want the top of the cookie (which is nice and perfectly smooth) to lay face down on the mesh screen so that the pattern of the mesh will leave an impression on the cookie.
  5. Dry at 115 degrees for 12-14 hours.  During this time, make the sour cherry jam.
  6. Soak the dried cherries in the 1 cup of water for 15 minutes.  Then place the cherries, half of the soak water, chia seeds and honey into the food processor, fitted with the “S” blade and process until the cherries are broken down.  I tried doing this step in my blender, I don’t recommend that, there isn’t enough volume to spin it around.  Pour the jam into a zip-lock bag and set in the fridge till you are ready to pipe it on the shortbread.
  7. After the shortbread has dried for about 14 hours, remove the jam Zip-lock bag from the fridge.  Snip the lower corner off of the bag so you can use it as a piping bag.  Pipe the jam onto half of the shortbreads,  the other half will be for the top.
  8. Slide the tray back into the dehydrator and continue drying for about 12 more hours.
  9. Remove and place the top cookie on the jam, making a sandwich.  Now pierce the top cookie with a fork to give it that shortbread trade mark.
  10. Allow to cool and enjoy!  These will last approx. 14 days, even longer in the freezer.  Keep in a sealed container in a single layer.

Suggested Sous Chef Substitutions:

  • Butter flavoring ~ use additional vanilla extract
  • Cashews ~ use macadamia nuts

When you roll cookie dough between two sheets of plastic wrap, it makes it much easier
to lift the cookie off the cutting board so you can transfer it to the dehydrator tray.

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8 thoughts on “Buttery Shortbread Tea Sandwich Cookie with Sour Cherry Jam

  1. Tiffany says:

    Amy Sue, I love the extra attention to detail that you give. These cookies look exquisite. I wish I were on the receiving end of that box of goodness :) Can’t wait to see what you post next! Thanks for sharing.

  2. Bashya says:

    Hi..Bashya AGAIN. Just made this dough and it is yummy and awaiting its turn in the dehydrator. For how much time do they dehydrate? In one spot it says 4 hours and a bit further down it says 14 hours. Thanks!

    • amie-sue says:

      Bashya, I don’t see that one area say 4 and other says 14 hrs… which numbers in the prep list do you see that… I might be starring right past it.

  3. Bashya says:

    Ok…I see what happened. There are 2 postings for the same recipe. The posting with the picture of a tea cup has a different direction #5 to this one…says 4 hours. I have that one printed. They are currently in the dehydrator with the yummy jam on top. Very excited…though going to serve as open face cookies as I have to serve a crowd.

    On another note: My chocolate cake pop came out a bit dry and was thinking of a way to moisten the inside. Thought maybe to inject some ganache, or even a bit of brandy (my crowd is not raw). What do you think?

    Thanks,
    Bashya

    • amie-sue says:

      HI Bashya, ok that makes sense them. :) As far as you cake pops, sure you could try injecting them with a liquid. IF you use ganache, you might want to thin it down some. Let me know if you try it. Have a blessed day, amie sue

  4. Bashya says:

    Hi Amie-Sue,

    Just wanted to let you know that I threw a swell raw food dessert party. Of the 10 desserts I served, 6 of them were from your website. It was a roaring success, particularly the key lime pie.

    Thanks,
    Bashya

    • amie-sue says:

      OH WOW Bashya! I am so thrilled that you shared this. How exciting!! That key lime pie is ALWAYS a hit. :) Have a wonderful week! amie sue

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