Linzer cookies, a classic cookie originating from Australia, were the first thing that came to mind other than thumbprints. I chose to go with the Linzers because they are easy to shape with a cookie cutter, and I wanted to make these into festive little hearts. These cookies are typically made with some almond flour mixed in, but I just used all purpose and it worked out wonderfully. This makes them more accessible to people with a nut allergy. Feel free to use whatever flavor jam you would like.
YIELDS
12 cookies
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 tbsp Bobs Red Mill egg replacement
- 1 tbsp water
- 1/4 cup + 2 tbsp vegan butter
- 1/4 cup + 2 tbsp cane sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup + 2 tbsp all purpose flour
- 1 tsp baking powder
- pinch sea salt
- 1 tbsp powdered sugar
- 1/4 cup strawberry jam
Directions
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. In a small bowl, mix the egg replacement with water and set aside.
3. In a mixing bowl, cream together the butter and sugar. Add in the vanilla extract, almond extract, and egg replacement and mix well.
4. Add the flour, baking powder, and salt, and mix until a dough ball is formed.
5. Roll the dough out about 1/2 inch thick and use a cookie cutter to cut out the heart shapes. Separate the cookies, 12 for the top, and 12 for the bottom. Use a smaller heart cutter to cut a mini heart into the top halves of the cookies.
6. Place in baking rack and into the freezer for 15 minutes before baking.
7. Bake in the oven for 10 minutes.
8. Remove from oven and let cool on a wire rack completely.
9. Once cool, coat the top layer of cookies with powdered sugar.
10. Add 1 tsp of jam to each bottom half of the cookie, and top off with the powdered cookie. Repeat until complete.
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Photo: Lauren Sacerdote
