+
5 (5)

Category: Desserts

Vegan Linzer cookies

Vegan Linzer cookies
Ricardo DeAratanha / Los Angeles Times

For those of us who love to bake, the holidays can be an especially sweet time of year. This is the season we stock up on festive cookies and family favorites to set out at parties and share with those ... Read more

Total time: 1 hour, plus chilling and cooling times | This makes about 1½ dozen (2½ inch) cookies
Note: From Jessica Levy. The coconut oil should be the refined variety, as it won’t impart any flavor of coconut. For a vegan recipe, use vegan sugar.
  • ¾ cup coconut oil, softened but not melted (refined, expeller-pressed)
  • 2 tablespoons cane sugar
  • ½ cup powdered sugar, plus more for dusting, if desired
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • ½ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • ½ cup hazelnut meal
  • ½ cup almond meal
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups (9 ½ ounces) flour
  • ¼ cup almond milk, or as needed
  • Raspberry preserves

Step 1In the bowl of a stand mixer fitted with the paddle attachment, beat together the coconut oil, cane and powdered sugars, vanilla, lemon zest, cinnamon and pumpkin pie spice until fully incorporated and smooth. Beat in the hazelnut and almond meals, then the salt and baking soda. Slowly beat in the flour until fully combined. If the dough feels a little dry, beat in almond milk, a few tablespoons at a time, until the dough comes together but is not soggy. Divide the dough in half, cover and refrigerate until firm, at least 1 hour.

Step 2Heat the oven to 350 degrees and line baking sheets with parchment paper. Remove half of the dough at a time from the refrigerator and roll out until it is about ¼-inch thick (do this on a floured surface or between two sheets of parchment paper to prevent the dough from sticking). Cut out rectangles, circles or other shapes, then use another cookie or biscuit cutter to cut out a smaller design in half of the cookies to make a “window.” Repeat until all of the dough is used.

Step 3Space the cookies about 2 inches apart on the baking sheets and bake, 1 sheet at a time, until the edges of the cookies are slightly golden, 10 to 15 minutes. Remove and cool.

Step 4Spread a thin layer of preserves over the solid cookies, then top with one of the “window” cookies. For an additional decorative touch, dust the “window” cookies with powdered sugar before topping.

Each of 1 ½ dozen cookies: Calories 192; Protein 2 grams; Carbohydrates 19 grams; Fiber 1 gram; Fat 12 grams; Saturated fat 8 grams; Cholesterol 0; Sugar 7 grams; Sodium 103 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
French country-style almond macaroons
Cranberry, caramel and almond tart
Chocolate mint ice cream
Hamantaschen