My favorite and easiest way to use up strawberries is to turn them into a quick jam. I know jam is generally made with sugar, but I used honey to make a healthier version. Once you make the jam, you can use it however you would like. I chose to use mine as a filling for some pillow cookies. These cookies are so adorable and look like mini pie replicas. You can also make these with pre-made jam of any flavor if you don’t want to make yours from scratch.
YIELDS
12 cookies
PREP TIME
COOK TIME
TOTAL TIME
- For the jam:
- 1 cup fresh strawberries, diced
- 1/2 cup raw honey
- 1 tsp lemon juice
- for the cookies:
- 2 tbsp Bobs Red Mill Egg Replacement
- 1/4 cup water
- 1 cup vegan butter, room temperature
- 1 cup cane sugar
- 1 tsp vanilla extract
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
Directions
1. Begin by making the jam. Add the strawberries, honey, and lemon juice to a small pot. Bring to a boil and reduce to a simmer. Let simmer for 15–20 minutes, until the liquid evaporates and it begins to thicken. Remove from heat and set aside. It will continue to thicken as it cools.
2. Whisk the egg replacement and water in a small bowl and set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the egg replacement and vanilla extract and mix well.
5. In a separate mixing bowl, whisk together the flour, baking powder, and salt.
6. Stir the dry ingredients into the wet ingredients and mix until combined. Form the dough into a ball and wrap it in saran wrap to place in the fridge for 20-30 minutes.
7. Once chilled, remove dough from fridge. Preheat oven to 375°F.
8. Roll out the cookie dough to about 1/4 inch thick. Use a circle cookie cutter to cut out 24 cookies. 12 will be the bottom, and the other 12 will be the top.
9. Place the cookies onto parchment paper lined baking sheets. Add about 1 tsp of jam to half of the cookies, and then top them with the other half of the cookies. Slice an x into the top to let the steam out while they bake.
10. Use a little water to seal the cookies closed around the edges, and then press the edges with a fork.
11. Bake for 12–15 minutes, until lightly golden, and remove from oven.
12. Let cool on a cooling rack before serving.
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Photo: Lauren Sacerdote
