Christmas day is right around the corner and I couldn't let this week pass without sharing another festive recipe, even though I wanted it to be published a few days earlier but been recipe testing like crazy these days (plus doing a lot of xmas shopping too, of course).
I made vegan linzer cookies back in 2013 but couldn't share the full recipe on the blog because it was an exclusive collaboration with Yummly.com but it's never too late to treat you guys with a renewed and improved version. There's still plenty of time to prepare these cuties and maybe give them as a homemade gift to your family or some friends, to that sexy neighbor (not my case, unfortunately) or simply to enjoy with a warm cup of tea while you are wrapped like a burrito in your favorite blanket while watching christmassy movies.
Either way, you will love these linzer cookies cause they are deliciously spiced and I'm sure you'll have to make a second batch really quick. If you have kids let them help you cut out the shapes, it's super easy if you have a linzer cookie cutter (I bought mine on Amazon, this one).
You can fill the cookies with whatever jam or preserve you fancy but I recommend to use wildberry jam (or even better, homemade jam!).
Now it's time to wish you all a very merry Christmas and hope you enjoy your holidays, get some nice presents and fill your belly with the most delicious food.
(yield: 15-20 sandwiches)
1 1/2 cups organic all-purpose flour.
1/4 cup hazelnut meal.
1 tablespoon cornstarch.
A pinch of salt.
1/4 teaspoon pure vanilla powder.
1 teaspoon ground cinnamon.
1/2 teaspoon ground ginger.
1/4 teaspoon baking soda.
3/4 cup non-hydrogenated margarine/vegan butter.
1/4 cup coconut sugar.
Wildberry jam, to fill the cookies.
Powdered coconut milk (or organic powdered sugar), for dusting.
In your food processor grind the hazelnuts until a flour forms, you will need 1/4 cup of ground hazelnuts and even though it won't look as fine as almond meal don't worry, it won't affect the texture of the cookies.
In a large mixing bowl and using a hand whisk stir together all the dry ingredients (except the coconut sugar) until just combined.
Place the margarine and the sugar in the bowl of your stand mixer and beat until soft and fluffy. Add in the dry mixture (starting on low speed) and mix until combined.
Flatten the dough into a disc, wrap it in plastic wrap and let it set in the fridge for at least 30 minutes. I highly recommend to make the dough the day before and let it harden in the refrigerator overnight, this way it'll be way more firm and thus easier to cut out.
Divide the dough into two equal portions and roll out on a surface covered with a piece of parchment paper which must have the same size of your baking sheet. The rolled dough should be 3 to 6 mm thick.
Cut out using your favorite linzer cookie cutters, remove dough scraps from around the cookies but don't remove the center pieces yet. Repeat with any remaining dough and remember you must have the same number of tops and bottoms.
Carefully lift the parchment paper to transfer the cookies to a baking sheet and let it harden in the freezer for 30 minutes. This step is crucial to make sure cookies keep their shape once they are in the oven.
Once the cookies are very firm remove the center pieces (don't discard them! they can be baked too), distribute the cookies equally between one or two baking sheets, depending on how big your cookie cutters are. Bake for 10-12 minutes until light golden.
Let the cookies cool in the sheet for 5 minutes and transfer to a cooling rack until completely cold.
Spread about 1 teaspoon of jam over each cookie bottom. Dust the tops with the powdered coconut milk or organic powdered sugar and place them directly over the jam-covered bottoms.
Store cookies in an airtight container.