Raspberry Shortbread Hearts
This recipe was inspired by my favorite recipe for Linzer cookies. It is really simple to make and free of the top 8 allergens. I hope you really like them. You can fill them with any kind of jam or even chocolate.
Raspberry Shortbread Hearts
Ingredients
Shortbread Cookie Base:
- 3 1/2 cups (420g) Better Batter Flour Cake flour
- 1/2 tsp salt (most vegan butter/plant-based butters have a high amount of salt. You can admit it if you want to if you're using vegan butter.
- 1 1/2 cups 340g or 3/4 lb. Butter unsalted or margarine, or vegan alternative*, cut into one ounce or ½" cubes
- *Chef Patrick recommends using *vegan stick butter such as Earth Balance or Violife Plant Butter Unsalted.
- 1 cup 120 g or 4.2 oz powdered sugar
- 1 Tbsp pure vanilla
- 2 tsp imitation almond extract
Assemble cookies
- 1 c powdered sugar
- 1 jar raspberry jam (You can use any flavor of jam or lemon curd)
Instructions
Whisk together the flour and salt. Set aside.
Blend Ingredients. In a large bowl, cream together the vegan butter, sugar, and powdered sugar with an electric mixer on medium speed.
Add the vegan milk and vanilla and beat well. If you have chosen to add lemon zest, add it next. Slowly add the flour and salt mixture; beat until combined if the dough is little dry, you can add up to a tablespoon of water
Divide dough in half and flatten into two disks.
Wrap each in plastic wrap and chill for 90 minutes.
Preheat oven to 375°F degrees and line baking sheets with parchment paper.
Roll out each disk 1/4 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Using a 3 inch (7.5 cm) cookie cutter (round, square, heart, etc.) cut out the cookies. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet.
Place the cookies about an inch apart on the prepared baking sheet. Roll any scraps and cut out the remaining cookies.
Bake cookies for 10-12 minutes or until lightly browned around the edges.
Remove and Let Cool. Remove from oven and place on a wire rack to cool.
To assemble the cookies, place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spread a thin layer of jam on the flat surface. Top with the sugar-dusted cookies and gently sandwich them together.
