Tuesday, May 5, 2015

Vegan Pistachio Lemon Sugar Cookies with a Blueberry Vanilla Cream Filling


1 1/2 cups powdered sugar 
1 cup Earth Balance, softened
1/4 cup non-dairy milk
1 teaspoon vanilla 
1 teaspoon lemon zest
2 1/2 cups all-purpose flour 
1/2 cup ground pistachios
1/4 teaspoon matcha (for color)
2 tablespoons corn starch
1 teaspoon baking soda 

In bowl of a standing mixer, beat the sugar, Earth Balance, and non-dairy milk till creamy. Add in vanilla and lemon zest. In a separate bowl, whisk together flour, pistachios, matcha, corn starch, and baking soda. Add to the butter mixture. Mix just till combine. Wrap and refrigerate for 1 hour. 

Preheat oven to 375 degrees F. When chilled, roll out onto lightly floured surface. Cut out circles. Using a small heart shape, cut out the center of half the circles. Place cookies on parchment lined baking sheet. Bake for 7 to 9 minutes till lightly golden. Let cool.

For the filling, you can use anything. Jam, chocolate, nut butter, etc. I mixed equal parts vegan cream cheese with blueberry preserves, added a teaspoon of vanilla extract and a teaspoon of lemon juice. Just spoon a teaspoon of filling into each whole circle and top with a heart cut out circle. 

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