Chocolate Raspberry Linzer Star Cookies

 
1 1/4 cups unbleached flour
1 t. cream of tartar
1/2 t. baking soda
1/4 t. salt
3 T. water
1 T. Ener-G Egg Replacer
1/2 cup Spectrum Spread non-hydrogenated margarine
1/2 cup unbleached cane sugar
1 T. soy milk, rice milk, or other non-dairy milk
1 t. vanilla
Veganized Powdered Sugar
1 cup vegan chocolate chips
1/2 cup raspberry, cherry, or red currant jelly
 

In a medium bowl, sift together the flour, cream of tartar, baking soda, and salt, and set aside. In a large bowl, combine the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the Spectrum Spread, sugar, soy milk, and vanilla, and stir until light and fluffy. Add the dry ingredients to the wet ingredients, and stir until well combined. Cover and chill for several hours or overnight.

Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside. Transfer the chilled dough to a floured work surface and divide into thirds. Work with one-third of the dough at a time and keep the remainder chilled until ready to use. Roll out the dough to 1/2-inch thickness. Using a 3-inch star-shaped cookie cutter, cut the dough into an even number of stars, and using a 1-inch round cookie cutter, cut a circle out of the center of half of the stars. Using a spatula, transfer the cookie stars to the prepared cookie sheets, spacing them 1 inch apart.

Bake the cookies at 425 degrees for 3-5 minutes or until set and the edges are lightly browned. Allow the cookies to cool on the cookie sheets for several minutes before transferring them to a rack to cool completely. Repeat the rolling, cutting, and baking procedures with the remaining cookie dough. Lightly sprinkle Veganized Powdered Sugar over the star cookies with the holes in the center. In a double boiler, place the chocolate chips, cook over medium heat until the chips begin to melt, and then stir until smooth.

To assemble each cookie: place 1 t. of the melted chocolate chip mixture in the center of the solid star cookies, gently working the melted chocolate chip mixture to the edges of the cookies. Place 1 t. raspberry jelly in the center of the chocolate covering, carefully placing a sugar coated star cookie on top, so that the jelly shows through the cut out circle and the points of the star are lined up. Allow cookies to sit until the melted chocolate hardens. Store in an airtight container and place waxed paper between the layers of cookies.

Yield: 4 Dozen

 

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1999-2002  Beverly Lynn Bennett