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Happy Valentine's Day! My mission was to make a really yummy Valentine's Day treat that was totally vegan. But, most cookie recipes that I have made in the past have lots of butter, butter, butter! That's what makes it so good, right? Well, this recipe proves that vegans can enjoy a delicious cookie, too. These cookies are really beautiful and the flavor of the dough is very unique. It's the combination of the almonds, cinnamon and lemon zest. Make them for someone you love this Valentine's Day. Mission accomplished.
VALENTINE'S DAY LINZER COOKIES1 cup of unblanched almonds
1 cup (2 sticks) of Earth Balance Buttery Sticks
1/2 cup sugar
1/4 cup soy yogurt
1 teaspoon vanilla extract
2 cups + 2 tablespoons all-purpose flour, plus more for work surface
1 teaspoon baking powder
1 teaspoon ground cinnamon
the zest of one lemon
1/4 teaspoon table salt
Confectioners’ sugar, for dusting
Jam for spreading the sandwiches with (I used strawberry but traditionally raspberry or black currant preserves are used)
1 cup (2 sticks) of Earth Balance Buttery Sticks
1/2 cup sugar
1/4 cup soy yogurt
1 teaspoon vanilla extract
2 cups + 2 tablespoons all-purpose flour, plus more for work surface
1 teaspoon baking powder
1 teaspoon ground cinnamon
the zest of one lemon
1/4 teaspoon table salt
Confectioners’ sugar, for dusting
Jam for spreading the sandwiches with (I used strawberry but traditionally raspberry or black currant preserves are used)
To make the cookie dough
1. In a large bowl or stand mixer, cream the earth balance and the sugar until light and fluffy. Add the soy yogurt and beat until smooth. Stir in the vanilla and lemon zest.
2. In a separate bowl, whisk together the ground almonds, flour, baking powder and cinnamon. With the mixer on low add the dry mixture in to the earth balance and sugar mixture a little at a time. Beat only until just combined - do not overbeat or you will get cardboard cookies. Dough will be a little crumbly.
3. With your hands shape the dough into two discs and chill in the refrigerator for at least an hour.
1. In a large bowl or stand mixer, cream the earth balance and the sugar until light and fluffy. Add the soy yogurt and beat until smooth. Stir in the vanilla and lemon zest.
2. In a separate bowl, whisk together the ground almonds, flour, baking powder and cinnamon. With the mixer on low add the dry mixture in to the earth balance and sugar mixture a little at a time. Beat only until just combined - do not overbeat or you will get cardboard cookies. Dough will be a little crumbly.
3. With your hands shape the dough into two discs and chill in the refrigerator for at least an hour.
To bake the cookies
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Roll out dough on lightly floured surface and cut out an even number of tops and bottoms. You will need a large heart shape cookie cutter and a small heart cookie cutter to make the cut-out.
3. Bake cookies for 8 minutes, until the edges are slightly golden. Allow the cookies to cool on wire racks.
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Roll out dough on lightly floured surface and cut out an even number of tops and bottoms. You will need a large heart shape cookie cutter and a small heart cookie cutter to make the cut-out.
3. Bake cookies for 8 minutes, until the edges are slightly golden. Allow the cookies to cool on wire racks.
To assemble the cookies
1. Sift a layer of confectioner’s sugar on to the cookie tops (the ones with the cutout).
2. Spread the cookie bottoms with a thin layer of jam.
3. Place the top cookie on the bottom cookie.
1. Sift a layer of confectioner’s sugar on to the cookie tops (the ones with the cutout).
2. Spread the cookie bottoms with a thin layer of jam.
3. Place the top cookie on the bottom cookie.
Makes about 15 sandwich cookies.
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