Raspberry Filled Hanukkah Sugar Cookies


Ingredients

Cookies

  • 2 level tablespoons Follow Your Heart VeganEgg, plus ½ cup ice-cold water
  • ½ cup vegan butter
  • ½ cup organic evaporated cane sugar
  • ¼ cup Follow Your Heart Dairy-Free Cream Cheese
  • 2 tsp vanilla extract
  • 2 cups un-bleached all-purpose organic flour, plus for rolling dough
  • ¼ tsp sea salt
  • 1 tsp baking powder
  • ½ cup organic raspberry jam

Chocolate Glaze Ingredients

  • 1 cup dark chocolate chips
  • 2 tsp refined coconut oil

Instructions

  1. Pre-heat oven to 350° F.
  2. In a mixing bowl, whisk together VeganEgg and ice-cold water until slightly thick, about 1 minute. Set aside.
  3. In a standing mixer fitted with a paddle attachment, or with a pastry whisk by hand, cream butter, cream cheese, evaporated cane sugar, vanilla extract, prepared VeganEgg and whisk until uniform.
  4. In a separate bowl, whisk flour, sea salt, and baking powder.  Slowly add dry ingredients into wet ingredients.  Mix until uniform.  Do not over mix.
  5. Divide dough into 2 discs and wrap each disc in wax paper.  Refrigerate for ½ hour.
  6. Roll dough on floured board until ¼ inches thick.  Cut out desired shapes (stars, dreidels, menorahs). Place cookies on greased cookie sheet.
  7. Bake for 15-18 minutes, or until golden around edges. Cool completely.
  8. Spread small amount jelly on half of cookies, and top with remaining half. Set aside.
  9. In a double boiler (or medium pot with water, and a heat-proof bowl), melt chocolate chips and coconut oil.  Smooth with a spatula until uniform and turn heat to a simmer.
  10. Dip half of each cookie sandwich into chocolate, and transfer them to a baking sheet lined with parchment or wax paper.
  11. Let cool for about 10 minutes, and then transfer to refrigerator for about 20 – 30 minutes to harden before serving.
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Follow Your Heart believes that a better world begins with better food choices. We make Vegenaise, the best vegan cheeses, and other delicious and innovative plant-based alternatives.

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