Linzer Cookies

Cookies Instructions

1. Uncover the vegan butter and leave it on a plate for 1-2 hours to soften.
2. Prepare the vegan egg replacer according to the package instructions.
3. In a large mixing bowl, cream together the softened vegan butter, sugar, and vanilla sugar until light and fluffy.
4. Add the applesauce, vegan egg replacer, and grated lemon peel to the butter mixture. Mix until well combined.
5. In a separate bowl, combine the all-purpose flour and ground almonds.
6. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
7. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
8. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
9. Roll out the chilled dough on a lightly floured surface to a thickness of about 5mm.
10. Cut out cookies using a round cookie cutter (or use a cup as a cutter). Cut out a small shape from the center of half of the cookies (a small straw works well).
11. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
12. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
13. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
14. Spread a thin layer of apricot jam on the bottom side of the whole cookies.
15. Place the cookies with the cut-out centers on top of the jam-covered cookies to form a sandwich.
16. Dust the cookies with powdered sugar if desired.
17. Store the cookies in an airtight container at room temperature for up to two weeks.