AuthorAnna@TollerantCategoryDessert, TreatsPut soft vegan butter (or margerine), the sugar and salt into a mixing bowl and beat it with an electric mixer until the vegan Butter becomes lighter and fluffy.
Add flour, ground almonds and vanilla and kneat the mixture until it becomes a smooth dough.
Afterwards, let the dough chill in the fridge for at least 1/2 hour.
Once the dough is chilled, preheat the oven to 375°F (180°C) and place a piece of parchment paper on a baking tray. (Feel free to use reusable parchment paper or a silicone baking sheet)
Get one tablespoon of the dough, form it into a ball and place it onto the baking tray. Press it a little bit down so the downside will flatten a little bit. Then take your finger and form little holes into the middle of the cookie and place your chosen jam into it.
Repeat this step until there is no dough left.
Place the Baking tray into the oven and bake the cookies for 12 minutes. They will still be soft when taken out but I promise they will get harder once they cool down.
Ingredients
Directions
Put soft vegan butter (or margerine), the sugar and salt into a mixing bowl and beat it with an electric mixer until the vegan Butter becomes lighter and fluffy.
Add flour, ground almonds and vanilla and kneat the mixture until it becomes a smooth dough.
Afterwards, let the dough chill in the fridge for at least 1/2 hour.
Once the dough is chilled, preheat the oven to 375°F (180°C) and place a piece of parchment paper on a baking tray. (Feel free to use reusable parchment paper or a silicone baking sheet)
Get one tablespoon of the dough, form it into a ball and place it onto the baking tray. Press it a little bit down so the downside will flatten a little bit. Then take your finger and form little holes into the middle of the cookie and place your chosen jam into it.
Repeat this step until there is no dough left.
Place the Baking tray into the oven and bake the cookies for 12 minutes. They will still be soft when taken out but I promise they will get harder once they cool down.