Oma’s Jelly Cookies

Written by Published on in Sweets

I have wonderful memories of my Oma, especially around the holidays. Every year she prepared an amazing family dinner on Christmas Eve. This was followed by what all us kids were excited for while the adults were drinking post dinner apricot brandy — the cookies.

Oma always made several different kinds of cookies for Christmas. Her staples were honey glazed cookies, meringues with red hots, nut kipfuls, and my favorite, apricot jelly cookies. I’ve never been much of a sweets person, which is why I was so drawn to these. They aren’t overly sweet and are a bit more on the buttery side. I recently took the time to veganize them this holiday, so I hope you enjoy these as much as my family has over the years!

Oma’s Jelly Cookies

Yield

3-4 dozen cookies

Active Time

45 – 60 minutes

Cooking Time

15 Minutes

PrintPrint

Ingredients

  • 4 1/2 cups of all purpose flour
  • 1 3/4 cup vegetable shortening
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 jar of apricot jelly or jam (or your favorite flavor)
  • 4 vegan egg yolks (I use Bob’s Red Mill Egg Replacer)
  • 1 1/2 tsp baking powder
  • 8 tablespoons of vegan sour cream (I use Tofutti)
  • 1/4 cup shredded chickpeas (not flour, use cooked beans)
  • 1/4 cup of vegan milk, if needed
PrintPrint

Directions

  • Prepare egg replacer as instructed on package in order to yield 4 egg yolks.
  • Shred or zest chickpeas. Be careful not to mash them, and that they’re shredded into small pieces. Once you have 1/4 cup set aside.
  • Beat together granulated sugar and shortening until well incorporated.
  • In a new mixing bowl mix together remaining dry ingredients except chickpeas.
  • Add dry mixture to the shortening mixture. Mix until well incorporated.
  • Add in egg replacer, shredded chickpeas, and sour cream to flour mixture. Mix well. If dough is too dry you can add up to 1/4c of non-dairy milk.
  • Knead dough on a floured surface. Roll out dough 1/8 to 1/4 inch think and cut out with cookie cutters. Half of your cookies should have a hole cut in them so the jelly shows through.
  • Bake on greased, floured cookie sheet at 325 F for 15 minutes. Remove from oven and place on cooling rack.
  • Once cookies have cooled, dip the cookies with holes in them in powdered sugar. Spread the remaining cookies with a layer of jam or jelly.
  • Sandwich each cookie together and serve! 

Comments are closed.