The Vegan Roadie Recipes

This is the holiday cookie that is a must for my husband, David. He loves them so much that when I finally got to posting the recipe he had some notes for me. I’m a purest, so my drizzle for these is on the simpler side, but he loves doing the white chocolate drizzle or the lemon zest drizzle. Both variations are detailed in the notes of this recipe if you want to give one or both of them a whirl. Delicate and buttery with that lip smacking raspberry jam in the middle, it’s very easy to eat too many of these!

David’s Raspberry Thumbprint Cookies

Makes: 36 cookies

Serving size: 1 cookie

1 cup vegan butter, softened

⅔ cup organic cane sugar

1 teaspoon almond extract

2 cups all purpose flour

¾ cup raspberry jam

½ cup organic confectioners sugar, sifted

1 teaspoon non dairy milk

Preheat the oven to 350 F. and line a baking sheet with parchment paper.

Add the butter and sugar to a stand mixer and cream together. Add the almond extract until combined. Add the flour and mix until a cookie dough forms, do not overmix.

Use a leveled tablespoons worth of dough to create a small ball. Add the balls to the baking sheet, about 2 inches apart, press down on each ball with your thumb to create a dent in each cookie. Patch any cracks on the edges of the cookies that might occur. Fill each dent with scant ½ teaspoon of jam.

Bake for 14-18 minutes until the bottoms just start to brown. Remove from the oven and let cool completely.

Add the confectioners sugar and milk to a small bowl, whisk to combine. Drizzle over the cookies and allow 15 minutes for drizzle to set completely.

Variations:

White Chocolate Drizzle: Omit the glaze and use melted King David Kosher white chocolate chips. Melt the chips in the microwave or double boiler and drizzle over the top of the cookies.

Apricot: Use apricot jam instead of raspberry, or use both to create options for your guests. Add lemon zest to the drizzle for a citrusy kick to the cookie.