paradisefraud (paradisefraud) wrote in vegancooking,

Vegan lemon linzer cookies

Saturday night, I did what any other arsehole would do. I wrote letters to my correspondences, blared my latest mixtape, and watched Bake With Anna Olsen. I tuned into a stellar cookie episode. Lemon Linzer cookies were a part of my childhood. Yeah, so were eggs, and mullets. Those days are now behind me, though I often mullet over. I spent a good while veganizing this recipe and am happy to report they turned out stellar. Plus, what better way to utilize my lovely new CuisinArt mixer?


Believe it or not, the Rudimentary Peni & Suicidal Tendencies stickers
did NOT come with the mixer. We live in a harsh world.


A word on sugar, powdered and otherwise. I refer to veganproducts.org for cruelty-free brands. VivaLaVegan also has this super helpful bit of info!

Ingredients I

3/4 cup white flour

1 1/4 cups almond flour (almond meal)

1/4 cup powdered sugar

1/2 cup vegan butter, cubed and chilled -- I used Earth Balance


Ingredients II

2 tbsp agave nectar

2 tbsp cold water

1 1/2 tsp egg replacer -- I used Ener-G

Zest of 1 lemon

Almond extract

Vanilla


Ingredients III

~1 cup filling -- I have half a cup each of lemon curd and blueberry pie filling

Powdered sugar for dusting.


In a large bowl, mix together dry ingredients in Ingredients I. Add in your butter. Beat with an electric mixer or your mixer. The mixture will be dry and crumbly.


In a small bowl, combine all of Ingredients II. Lightly whisk until well-combined. Pour into your large bowl and mix until just combined.


Your dough will be soft and quite pliable.

Too pliable. So, we ought to chill it.

Remove from bowl and form into a disc shape on cling wrap.

Chill the dough for at least one hour in the fridge. Once that hour is up, preheat your oven to 350F. Line two light-coloured baking sheets with parchment paper.

Halve your dough. Dust some flour on your surface and on your rolling pin. Roll out your chilled dough to be about 1/4 inch // 6.35mm  thick. Using a cookie/biscuit cutter, cut out 12. Repeat with your other half. Using a smaller cookie cutter, cut out the centres. I used circles, and scored these little darlins from the Dollar store in town. You'll now have 12 bottoms and 12 tops. I had some extra dough left, so I made 1-inch scalloped circles to make a few mini-sandwiched cookies.

Bake your full cookies for 5-6 minutes or until edges are lightly browned. Bake your holey cookies for 4-5 minutes, same deal. Cookies with hard edges or holes will brown faster, eff why eye.

Once baked, keep them on the cookie sheet for 3-4 minutes, then transfer to a cooling rack.

Dust powdered sugar on the holey cookies - make sure they're fully cooled er you're in trouble.

Take the flat side of the full-cookies and spread a light layer of your filling on it with a small offset spatula or butterknife, about 1/8 inch away from the edges. Add an extra dollop to the centre. Press your cookie toppers on.



Originally posted to my blog HERE!



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