Vegan Linzer Cookies with Raspberry Jam

Ingredients

• 1 cup + 2tbsp all-purpose flour
• 4 tbsp cornstarch
• 1 cup powdered sugar
• 1/2 tsp baking powder
• a pinch salt
• 6 tbsp coconut oil (melted and cooled)
• 4 tbsp full-fat coconut milk
• 1 tsp vanilla extract
• 1 tsp almond extract ((optional)*)
• 3 tbsp powdered sugar
• 1/3 cup raspberry jam

Instructions

1. 1

   1. In a large bowl, combine flour, cornstarch, powdered sugar, baking powder, and salt. Stir or whisk to evenly distribute ingredients and break up any lumps. In a measuring cup or small bowl, combine coconut oil, coconut milk, and vanilla extract (and almond if using).

2. 2

   2. Pour into the flour mixture and stir, trying to get all the powder incorporated until the mixture holds together. If too dry, add more coconut milk 1 tbsp/15ml at a time. Do not over-moisten. The dough should be soft and pliable, but not wet or sticky.

3. 3

   3. Gather dough into a disc, cover in plastic wrap, and chill for 10-15 minutes. Do not leave for longer as the dough will become too hard to roll. If leaving dough longer, allow it to come to just below room temperature before rolling.

4. 4

   4. Preheat the oven to 350°F/175 C. Meanwhile, line baking sheets with parchment. Between two sheets of parchment, use a rolling pin to roll out the dough without adding any additional flour. Roll to 1/4”/6mm thick.

5. 5

   5. Use a 2”/5cm cookie/biscuit cutter to cut desired shapes. In half of the cookies, using a cookie cutter (1/2” – 1”/1-2cm) to cut out a round in the center. The large side of a piping tip works great for this. Excess dough can be gathered up and rerolled for more cookies. Do not reroll multiple times as this will make the cookies tough.

6. 6

   6. Place on prepared baking sheets with 1”/2.5cm between cookies (they do not spread much). Bake for 9-11 minutes until just dry to touch and browned at the edges. Allow to cool on baking sheets for 5 minutes before transferring to a cooling rack.

7. 7

   7. Once the cookies are completely cool: Place the cookies with a cut-out center on a rack. Dust with a generous layer of powdered sugar.

8. 8

   8. Flip the cookies over so the base is exposed. Place 1 tsp/5ml of raspberry jam on the center of each one. Carefully place one of the sugar-dusted cookies on top, gently pressing down. These cookies are best on the same day as they will absorb the jam and go soft. (See notes below)