These cookies are one of my Mother's most requested cookies from all of her grandchildren. They call them Grandma's Linzer Cookies. There is a truth though, which she happily confesses to....is that this recipe is an Ina Garten recipe.
And the next truth? Ina Garten happily confesses to her recipe coming from Eli Zabar.
And his truth? It was his Mother's recipe.
Mother's (and in this case, VeganBakingMamas), make the best cookies!
All I had to do was substitute non-dairy butter and say "How easy was that?"
Preheat oven to 325 degrees-Line a cookie sheet with parchment paper.
Makes 12 double sided cookies (24), but you can double the recipe for a crowd.
In the bowl of an electric mixer, mix together until they are just completely combined:
12 Tablespoons of non-dairy butter (I only use Earth Balance)
1/2 cup organic sugar
Add:
1/2 teaspoon pure vanilla extract
In a medium bowl sift together:
1 3/4 cups all purpose flour
1/8 teaspoon salt
then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour, or a piece of parchment paper and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or other shaped cutter. This make the little window.
Place all the cookies on an baking sheet lined with parchment paper and chill for 15 minutes.
Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Spread:
Good Raspberry preserves
on the flat side of each solid cookie. (or whatever flavor you like!)
Dust the top of the cut-out cookies with:
Organic Confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
Store in an airtight container. You may find that assembling them and then dusting them with the confectioner's sugar just before serving, gives the prettiest results.
Enjoy!
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Hi! :) I've tried this now, but the dough is just falling apart. What can I do to fix this? Thank you :) Miriam
ReplyDeleteHi Miriam,
ReplyDeleteIs the dough crumbly or wet? Turn the dough onto a large piece of saran wrap. Wrap the sides of the saran around the dough. Use the saran wrap to help form the dough into a pliaple disk. Then place in the refrigerator for about 30 minutes before using the cutters. let me know!
This is interesting and almost exact to the recipe I have from my mother (which is not vegan). Hers includes one egg and a stick of butter, but also 1/2c of ground toasted almonds. My boyfriend is vegan, but likes Linzertarts Tarts, do you think if I just switch out the eggs, sugar and butter for vegan ingredients that the cookies would come out similar to the original recipe?
ReplyDelete