Vegan Paleo Cashew Milk Linzer Cookies
Ingredients
Linzer cookie dough
- 2 cups almond flour
- 1/2 cup Native Forest Dairy Free Cashew Milk Powder by @edwardandsons
- 4 tablespoon coconut oil, melted
- 1/4 cup maple syrup
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground cinnamon
Cranberry orange jam
- 6 oz. fresh cranberries
- 1 cup coconut sugar
- 1/4 cup water
- 1/2 orange, zested
Optional topping
- Powdered sugar
Preparation
Add all linzer cookie dough ingredients in a medium sized bowl and combine with a spatula
Add a splash more maple syrup if you find your dough not wet enough
Use your hands to form the dough into a disc and wrap in plastic wrap and place in the freezer for 15 minutes (no more or it will be too hard to roll out)
While your dough is chilling make your cranberry jam by adding all jam ingredients into a small sauce pot over medium heat and warm the cranberries until they begin to pop while stirring, 3-5 minutes
Place the cranberry mixture into a food processor, blend until smooth
Put cranberry jam back into the pot over medium heat, so it cooks down and becomes thicker stirring so the bottom doesn’t burn, about 5-8 minutes
Remove from stove, let cool
Preheat oven to 350F
Remove dough from freezer, place between 2 pieces of parchment paper and roll out until 1/4 inch thick
Cut dough using your cookie cutters
Use a smaller cookie cutter to cut a window in the middle of half of your cookies
Place on a baking sheet, bake for 10-12 minutes, until the edges get a little color (the smaller pieces will cook faster)
Remove from oven, let cool completely
Add jam to the center of your whole cookie and spread towards the edge
Coat your tops with powdered sugar if you want then lightly press the top cookie to spread out jam and hold the cookies together
