Shortbread Mini Loaves with Homemade Strawberry Preserves

My hubby loves shortbread! Me too! The rich, buttery taste! Yes please!! 🙂

Through experimenting, I came up with a low-glycemic recipe of this most tasty treat. Oh! My!

Before it was even cooked, my fingers continually seemed to find their way into the bowl, covered in rich goodness that just had to be licked off. 😉

The outer parts came out more crisp, while the inner parts are soft….and oh so delicious with the preserves!

And aren’t  these mini loaf baking dishes adorable!? Would you believe that I found them on clearance the other day for 48 cents each!? Yes, I said 48 cents! 😀

So Fiesta Friday here I come with one of my new favorite desserts! And while you are filling up your tummies with all the delicious food at the party, let me help you burn a few of those calories through a good laugh.

“What is this picture?” you ask. Well friends, it is my hand and my toaster oven sprinkled covered with buttery goodness. This is not the only place it went…I am pretty sure I will be finding this stuff in very unique places for days weeks to come. 😀  Beginning to think I might be dangerous with a hand mixer… 😉 

• Servings: 2 mini loaves + 14 cookies
• Print

*Created by Lori at Creating Beauty in the Kitchen 

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 cup butter
• 1 cup + 2 tbsp honey
• 2 tsp pure vanilla extract
• Homemade strawberry preserves, which can be found HERE

Directions:

• Preheat oven to 325 degrees.
• Beat butter, honey, and vanilla with a mixer until all combined and there is a creamier texture.
• Pour in one cup of flour at a time and mix. Continue this until all the flour is mixed in.
• Grease your mini loaf pans.
• Put a layer of the dough in the bottom. Cook them in the oven for 20 minutes.
• Take them out of the oven…the middle will look a little mushy. Put some preserves right there in the middle and it will kind of sink in.
• Cook for about 12 more minutes in the oven.

*For cookies, cook for about 10-12 minutes*

In addition to the mini loaves, I made some cookies with the extra dough….some with preserves, some without.

A Big thanks to Angie at The Novice Gardener….the brain and heart behind this fantastic party we get to go to every week! Also, thanks so much to Sue at Birgerbird and Prudy at Butter, Basil & Breadcrumbs for co-hosting!

Not familiar with this party? Please come join us! We would love to have you!

Looking forward to seeing what each of you bring…I love Fridays!