Thumbprint Cookies

Cookies Instructions

1. Uncover the vegan butter and leave it on a plate for 1-2 hours to soften.
2. In a large mixing bowl, cream together the vegan butter, sugar, and vanilla sugar until light and fluffy.
3. Prepare the vegan egg replacer according to the package instructions and add it to the butter mixture. Mix until well combined.
4. Add the grated lemon peel and mix until incorporated.
5. In a separate bowl, combine the all-purpose flour, ground walnuts, salt, and ground cinnamon.
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. Shape the chilled dough into small balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
10. Use your thumb or the end of a wooden spoon to make an indent in the center of each ball.
11. Bake the cookies in the preheated oven for 10 minutes.
12. Remove the cookies from the oven and (if needed) re-press the indents gently while the cookies are still warm.
13. Fill each indent with a small amount of jam.
14. Return the cookies to the oven and bake for an additional 5 minutes, or until the edges are lightly golden.
15. 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.
16. Once cooled, sprinkle the cookies with powdered sugar.
17. Store the cookies in an airtight container at room temperature for up to two weeks.