3/4 cups vegan butter, room temperature
2/3 cups sugar
2 3/4 cups all purpose flour
1 egg replacement, we used Bobs, you can use flax but it will leave dark flecks in the dough
1 teaspoon orange or lemon zest (optional)
1/2 teaspoon salt
1 teaspoon vanilla extract
1-2 tablespoons water
In large bowl, cream together the sugar and butter until light and fluffy.
Next, mix in the zest and egg replacer with the butter and sugar.
Finally add the flour and the salt, and mix until a soft dough forms. If the dough seems crumbly, add in a tablespoon or two of water.
Knead the dough on a lightly floured counter top for a few minutes. You do not want to over knead the dough, you just want to make sure all of the ingredients and well incorporated.
Wrap the dough in plastic wrap and chill for 2-3 hours in the fridge. The dough is really soft and needs to be pretty cold to roll out.
Once dough is ready, roll it out on a large, clean, floured surface. I like to split my dough in half and only roll out one half at a time, leaving the other half in the fridge so it does not soften back up. I find it easier to manage. Roll the dough out to around 1/8 of an inch thick.
preheat oven to 350 degrees
Using a 3 inch circle cookie cutter or biscuit cutter (or the rim of a small glass) cut circle in dough. Carefully transfer the circles to a parchment paper lined cookie sheet. Take about a 1/3 teaspoon of apricot jam and place in the center of the circle.
Form the cookie into a triangle by folding in the top of the circle and pinching to a point. Fold up the bottom half of the circle and fold the sides over the bottom. Lightly press the corners together or you can pinch them like the top. Just make sure all corners are sealed well so the triangles do not come open while baking. Continue with remaining dough, leaving about an inch of space between each cookie.
Bake cookies for about 20 minutes. Once cookies are done, transfer to a wire rack to cool.
Yields about 2 and 1/2 dozen cookies
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