Vegan Raspberry Linzer Cookies

vegan raspberry linzer cookies vegan raspberry linzer cookies

I low key hate baking, so I decided to make Christmas my own personal hell this year and bake six dozen cookies to bring to Ben’s parents’ house for the holiday (including these vegan raspberry linzer cookies, beebs!). I’ve never especially liked baking because it’s less forgiving than cooking; it doesn’t typically allow for the creative liberties (fuck ups) I like to take (accidentally make) while cooking. Messing up the ratios of fats, rising agents, and flour can totally ruin any baked good, as any person who has ever touched a whisk and all-purpose flour probably knows. I suppose that, like anything, I’ll get better with practice and some day might know how to eyeball bread dough or cake batter. That day is not today.

For the sake of self betterment and holiday spirit and all that other bullshit, I picked three recipes from The Perfect Cookie and made some adaptations as I went. I didn’t have cookie cutters so I used the metal ring lid to a mason jar and the cap to a jar of cinnamon to cut the cookies (#jankyAF but also #resourceful?). If you have cookie cutters, use those. Note: you can use any high-quality jam or preserves in the center, I just really like raspberry.

Vegan Raspberry Linzer Cookies

2 ⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
14 tablespoons margarine, softened
1 cup sugar
½ teaspoon almond extract
1 cup jam (blackberry, raspberry, cherry, etc)
Confectioners’ sugar for dusting

1. Combine flour, baking powder, salt, and cinnamon in a medium bowl. In a separate large bowl (or the bowl of a stand mixer if you have one), beat the margarine and sugar until fully incorporated and no chunks of margarine remain. Add the almond extract and beat into the creamed margarine and sugar. Add the flour mixture into the margarine/sugar mixture in three batches until just combined, scraping down the sides of the bowl as needed. Divide dough in half. Form each half into 5-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.

2. Preheat oven to 375*. Let chilled dough soften on counter for 10 minutes. Line 2 baking sheets with parchment paper. Roll 1 disk of dough into 13-inch circle, about 1/8 inch thick, on a lightly floured counter. Using 2 1/2-inch cookie cutter (or the top to a mason jar lolol) cut out 20-24 rounds, rerolling dough scraps as needed. Space cookies ½ inch apart on prepared sheets. Bake until edges are lightly browned, 7-8 minutes. Let cookies cool on sheets for at least 5 ­minutes, then transfer to wire rack. Let the cookies cool completely.

3. Roll out the second dough disk into 13-inch circle, about 1/8 inch thick. Using 2 1/2-inch cookie cutter, cut out 24 rounds. Using 1-inch cookie cutter (or the top to a spice jar), cut circle from center of each cookie. Space cookies ½ inch apart on prepared sheets. Bake until edges are lightly browned. Let cookies cool on sheets for 5 minutes, then transfer to wire rack.

4. Once the cookies are completely cooled, take one cookie with no hole in the center and spread raspberry preserves around with a spoon. Take a cookie with the center cut out and place on top (the sheet-side down). Repeat with all cookies, then sprinkle tops with confectioners’ sugar.

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