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Vegan Raspberry Thumbprint Cookies

2 min read

Zhoro Apostolov and Michelle Cehn

Love cookies, however not baking all day? You’re in luck—these fast cookies name for just some elements you have already got in your pantry. So get baking! 

Hold this straightforward recipe  from The Pleasant Vegan Cookbook readily available and customise any approach you want. Swap out the raspberry preserves for apricot, blackberry, or strawberry preserves. Need one thing a bit extra indulgent? Swap the preserves with a dollop of chocolate hazelnut unfold.

What you want:

1 cup vegan butter, at room temperature
⅔ cup granulated sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
6 teaspoons water, if wanted
½ cup raspberry preserves

What you do:

  1. Preheat oven to 350 levels. Flippantly grease two baking sheets. 
  2. In a big bowl, beat butter and sugar till fluffy with an electrical mixer. Add almond and vanilla extracts and beat to mix. Add ½ cup flour at a time, beating till dough is effectively combined. This may create a crumbly-looking dough that ought to maintain collectively when pressed. If dough is just too crumbly to carry collectively, add water 1 teaspoon at a time till a extra pliable dough types (it ought to nonetheless look barely crumbly). 
  3. Fill a tablespoon with dough, flattening on prime. Utilizing finger, push out dough, domed aspect up, and place on ready baking sheet. Repeat with remaining dough, spacing 1 inch aside. Utilizing again of a teaspoon, make a small dent in center of every dome of cookie dough. Spoon 1 teaspoon of preserves into dent on every cookie. 
  4. Bake for quarter-hour. Enable to chill on pan for half-hour.
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