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Vegan Linzer cookies

Time 1 hour
Yields This makes about 1½ dozen (2½ inch) cookies
Vegan Linzer cookies
(Ricardo DeAratanha / Los Angeles Times)
1

In 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.

2

Heat 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.

3

Space 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.

4

Spread 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.

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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