Use a thin jam layer and close gently; squeezing soft filling through gritty thin shells can break the rims.
Vegan peanut-cornmeal shortbread discs with a thin red berry-jam stripe.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Vegan Peanut Cornmeal Shortbread Jam Sandwiches Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixing bowl
- mixer
- kitchen scale
- two 13 x 18-inch half sheets
- parchment
- fork
- wide spatula
- cooling rack
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Mix the shells
- Mix the shells: Stir vegan butter, peanut butter and sugar smooth without whipping. Add wheat flour, fine cornmeal and salt until cohesive. Use smooth stabilized peanut butter and firm vegan block butter, checking every ingredient's dietary label.
Shape and chill
- Shape and chill: Divide dough into 32 portions, about 11 g each, and press into 1 3/4-inch rounds about 1/4 inch thick with flat tops. Chill 30 minutes. The finished yield is 16 sandwiches.
Bake the whole batch
- Bake the whole batch: Heat oven to 325°F (165°C) conventional or 300°F (150°C) fan. Use two parchment-lined 13 x 18-inch half sheets, 16 discs per sheet, spaced at least 1 inch apart. Bake one tray at a time on the middle rack for 18–22 minutes, turning front to back halfway; keep the waiting tray refrigerated. Edges and bases should be pale gold and the centers dry. Whole-batch oven time is 44 minutes for both trays.
Cool and fill
- Cool and fill: Rest discs 10 minutes on trays and cool 20 minutes on a rack. Spread about 6 g thick raspberry jam on each of 16 bottoms, keeping it 1/8 inch from the edge; join with remaining shells. No extra setting stage is required.
Timing and scaling
- Timing and scaling: 25 min hands-on + 30 min required chill/rest + 44 min whole-batch oven baking + 30 min cooling/setting = 129 min. Cooling includes tray/pan rests and runs from the final tray; earlier-tray cooling may overlap later baking. Ingredient warm-up and frozen-dough thawing are extra; preheat during shaping/chilling. Scale ingredients and US equivalents, not oven temperature, piece sizes or per-tray bake time; extra trays extend the whole-batch time.
Chef’s Science & Pro Tips
Ingredient science
Cornmeal replaces wheat bulk and peanut butter replaces part of the fat with nut solids; the red jam creates a moist layer between otherwise compact shells.
Technique & texture
Use a thin jam layer and close gently; squeezing soft filling through gritty thin shells can break the rims.
Finishing & serving
Fill close to serving and use within 2 days at cool room temperature as berry moisture softens the shells.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 2 days | Up to 2 days. Seal fully cooled filled cookies airtight in a cool dry room. Separate layers with parchment; the filling gradually softens the crumb. |
| Refrigeration | up to 7 days | Unnecessary; up to 7 days if needed. Baked refrigeration is unnecessary for this formula; use only if the room is warm. Seal airtight to prevent condensation and odors. |
| Raw freezing | 1 month | Up to 1 month. Freeze the unfilled dough tightly wrapped. Thaw overnight in the refrigerator, then shape and complete the stated chill. Prepare the filling fresh. Thawing time is additional. |
| Baked freezing | 2 months | Up to 2 months. Freeze unfilled cookie shells airtight with parchment between layers. Thaw sealed at room temperature for 1–2 hours. Fill after thawing. |
| Restoring | As described | Serve after thawing. Do not oven-refresh the assembled or coated cookies. Thaw shells, prepare fresh filling, then assemble as directed. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 16 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
How are these different from plain peanut shortbread?
Cornmeal replaces wheat bulk and peanut butter replaces part of the fat with nut solids; the red jam creates a moist layer between otherwise compact shells.
Why did the sandwich rims break?
Use a thin jam layer and close gently; squeezing soft filling through gritty thin shells can break the rims.
Can I fill them far ahead?
Fill close to serving and use within 2 days at cool room temperature as berry moisture softens the shells.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
