It’s the most wonderful time of the year…
Christmas is approaching and I finally found the time to make the first christmas cookies of the year!
Christmas baking in my kitchen happens to be the same every year, it’s like a tradition. Loud christmas music (I can’t tell how often I listened to the Christmas album of Michael Bublé…), liters of tea with cinnamon and (non-dairy) milk and totally not caring about how the kitchen may look afterwards 🙂
This year I started with one of my favorites: jelly cookies. They are so easy to make and the sweetness of the jelly is just right for my sweet tooth. The addition of almonds and almond butter makes the dough more chunky, which I really like. And that smell when they come out of the oven… Thus, christmas cookie season is opened!
- 180 g all-purpose flour
- 50 g ground almonds
- 50 g brown sugar
- Pinch of vanilla powder
- Pinch of salt
- 80 g vegan butter
- 1 Tbsp almond butter
- 2 Tbsp non-dairy milk (+ maybe some more)
- Jelly of your choice (I used raspberry and pineapple jelly)
- Combine all of the ingredients except for the jelly in a bowl. You may add some more milk to make the dough a little bit more sticky.
- When well combined wrap the dough in a cling film and let sit in the fridge for at least 30 minutes.
- Sprinkle some flour on a clean surface and roll out the dough using some more flour so it is approximately 0.5 cm thick. Prick out the cookies, then give half of them another notch in the middle (for the jelly filling).
- Bake in the oven at 180°C for about 10 minutes (the ones with the notch will need a shorter baking time, watch the cookies while baking).
- Let the cookies cool down.
- Heat jelly in a saucepan until it gets liquid. Spread the jelly on a cookie without notch and cover it with a cookie with notch. Fill the notch with more jelly. Do so for all the cookies. Let them sit at room temperature until the jelly has become solid again.