Linzer Raspberry Jam Cookies

Are these Linzer Raspberry Jam Cookies make your mouth water as much as ours? They're not just cute; they're also incredibly good and so easy to make:

Preparation: 30 minutes
Refrigeration time: 2 hours or overnight
Cooking time: 8-9 minutes

Ingredients (About 20 cookies)

2 cups Unbleached all-purpose flour
1/4 cup Vegan Pro - Butterscotch
1 tsp Baking soda
1 stick + 6 tbsp Vegan butter, melted
1/3 cup Pure Organic Coconut Sugar or monk fruit sweetener
2 tbsp Maple syrup
1 tsp Vanilla extract
Pinch of salt

Raspberry jam for the filling
Powdered sugar for dusting

Method

1. In a large bowl, combine the flour with protein and baking soda. Set aside.

2. In another bowl, cream the butter, sugar, maple syrup, vanilla extract and salt until combined and fluffy.

3. Add the flour and knead until well combined. The mixture will be soft, but it shouldn't be sticky. Pinch a small amount between your thumb and index finger to test the dough. The dough will be buttery and soft but should come together and not stick to your fingers.

4. Form the dough into a ball and tightly wrap it in plastic wrap or parchment paper and refrigerate for a minimum of 2 hours up to overnight. The colder the dough, the easier it is to work with.

5. When ready to bake, preheat the oven to 350°F and line a baking tray with parchment paper.

6. Cut the dough into 3-4 portions and work with 1 part at a time. Keep the remaining portions refrigerated. Using a rolling pin, roll out the dough and, using cookie cutters, cut cookies and place them on the prepared baking tray.

7. Cut half of them again with a smaller cutter in heart shape cutter or whatever shape you prefer.

8. Bake for 8-9 minutes and allow cookies to cool down completely.

9. Put a small amount of jam between two cookies and dust with powdered sugar, if desired.

By Your Wellness Corner
Writers at RAW Nutritional