Vegan Strawberry Linzer Cookies – Two Ways!
Ingredients
- 2 ¼ cup flour
- ½ tsp salt
- ¼ tsp baking powder
- ¾ cup vegan butter slightly softened
- ¾ cup organic cane sugar
- 2 tbsp soy milk
- 2 tsp vanilla extract
- 1 jar strawberry jam
Icing option 1 – classic powdered sugar
- 3 tbsp powdered sugar sifted
Icing option 2 – pink strawberry icing
- ¾ cup powdered sugar
- 3 tbsp soy milk
- freeze dried strawberries crushed in a plastic bag
Instructions
Bake the cookies
- Combine flour, salt, baking powder. Set aside.
- Using an electric mixer, beat butter and sugar until creamy, for one minute. Add milk and vanilla extract and mix well.
- Mix the wet and dry ingredients until incorporated. Using your hands, knead and gather the dough into two balls. Slightly flatten the balls out into thick discs. Tightly wrap the discs in plastic wrap and refriregate for 30-60 mins.
- Preheat the oven to 350. Remove the discs and place on a floured surface. Using a floured rolling pin, roll it out to about ~¼ inch thick.
- Use a large heart shaped cookie cutter to cut out as many cookies as your dough allows. Carefully transfer each cookie onto a parchment lined baking sheet. You can gather dough scraps and re-roll the dough as needed. Then, use a smaller heart shaped cookie cutter to remove a heart shape from the center of HALF of all the cookies. (These will ultimately be the "top half" of each of our individual cookie sandwiches). For example, if you cut out 28 cookies, you should ultimately have 14 large hearts, and 14 large hearts with the centers cut out.
- Bake the cookies for 7-8 mins at 350F until set. Do not let them get brown.
- Allow the cookies to cool on the pan. You can transfer to a cooling rack after they cool in the pan for a few minutes.
Decoration/Assembly
- Using a spoon, cover the large hearts (the "bottom half" cookies), with a generous spread of strawberry jam. The edges can be a little more sparse with the jam, but the center should be pretty generously coated with jam.
- Decorate the hearts with the centers cut out (the "top half" cookies).If you are doing classic powdered sugar icing, simply dust the cookies with powdered sugar (sifting it through a mesh strainer). If you are doing pink strawberry icing, mix the powdered sugar (sifting it through a mesh strainer), with the soy milk and crushed freeze dried strawberries. Dip the top half cookies into the icing, using a spoon to go back and coat any spots that need more icing. Place the top half cookies on a baking tray, and coat them with an additional layer of freeze dried strawberries.
- Assemble the cookies by placing a top half over the bottom half (with jam already spread on it). Gently press the cookies together to form a little cookie sandwich. If needed, you can use a spoon to add an extra dollop of jam to the center so it looks full.
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