We've got a great holiday cookie recipe to share! This one uses Tiny Isle macadamia nut butter for a nutty, creamy vegan shortbread-style cookie. The colorful jam and sanding sugar makes these cookies perfect for your holiday treats.
For the macadamia nut butter, best to use Original or Toasted, but if you are a little adventurous and don't mind changing the recipe a little, you can use other flavors as well.
For the jam center, you can use any jam, jelly or marmalade you want. If you have several different colored ones, that is the most festive!
"Sanding Sugar" is really just granulated white sugar that has had some color added. You can buy it, or you can easily make it yourself: get some small plastic bags, one for each color, and some food coloring. It's best to use sugar with large crystals. Add a small amount of sugar, then a drop or two of food coloring. Shake it around to distribute the color. This will be put on the cookies just before baking.
Tiny Isle Macadamia Thumbprint Cookies
Makes approximately 24 cookies
- 2 Cups Flour (can be wheat or a good gluten-free baking blend)
- ¾ Cup Tiny Isle Macadamia Nut Butter (one 6.5 oz. jar)
- ⅔ Cup Agave Nectar/Honey/Maple Syrup
- 1 Tsp. Vanilla Extract
- ¼ Tsp. Salt
- Sanding Sugar
- Preheat the oven to 350°F.
- Add the macadamia nut butter, agave nectar, and vanilla extract to a bowl and mix thoroughly using an electric mixer or large whisk.
- Add the flour and salt to a separate bowl and whisk to combine.
- Working in batches, add part of the dry ingredients (approximately ⅓ of total) to the wet ingredients and beat on low until just combined. Keep adding the dry mix, a little at a time, until fully combined with the wet mix.
- Scoop the dough into 1 - 1½ tablespoon-sized balls and roll in sanding sugar.
- Place the cookie dough balls onto a baking sheet pan that has been lined with parchment paper or a silicone baking mat.
- Press your thumb about halfway deep into the center of the dough ball and fill with jam of choice.
- Bake for 12 - 15 minutes.
This recipe was developed and photographed by Maria Weir Photography.