Chocolate Raspberry Linzer Star Cookies

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Chocolate Raspberry Linzer Star Cookies

 

1 1/4 cups unbleached flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons water

1 tablespoon egg replacer or one egg white

1/2 cup butter or margarine

1/2 cup sugar

1 tablespoon soy milk, rice milk or milk

1 teaspoon vanilla

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 to 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

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 teaspoon 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 teaspoon 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. 4 dozen.

 

 

 

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