Country Crock Raspberry Caramel Linzer Cookies

Enjoy the simple pleasures of homemade vegan Raspberry Caramel Linzer Cookies. With their buttery almond crust and sweet raspberry caramel centers, they're a delightful treat perfect for any occasion. Best of all, these vegan Linzer cookies are easy to make and ready in under an hour.

Be the first to rate this

Has average rating

Total rating count

Rate this

Prep time35 min
Ready in45 min
PortionsPortions 30
DifficultyEasy

Ingredients

Vegan Caramel

1 1/2 cups granulated sugar
5 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil room temperature
1/2 cup Country Crock® Plant Cream room temperature
1 tablespoon coconut oil
1/2 teaspoon salt

Gingerbread Cookies

1 cup brown sugar
1 cup (2 sticks) Country Crock® Plant Butter Sticks with Avocado Oil
1/2 cup molasses
2 teaspoons vanilla extract
7 tablespoons Country Crock® Plant Cream
4 cups all-purpose flour
1 cup almond flour
2 teaspoon baking powder
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup confectioners sugar for garnishing

Raspberry Gelee

1 teaspoon clear gelatin powder
1/4 cup water
1 1/4 cups raspberries fresh or frozen
1/4 cup granulated sugar
2 teaspoons lemon juice

Nutritional Guidelines (per serving)

See Full Nutritional Guidelines Close

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Make the Caramel: Before you begin, get all of your ingredients ready and have them waiting near your stove-top. We do not recommend using a non-stick pan because the high heat can damage the non-stick coating and release harmful compounds. Using a light-colored pan makes it easier to see the color of your caramel as it cooks.
Place the sugar in a medium saucepan over medium heat. Stir the sugar constantly until it's all melted, stirring nonstop so the sugar melts evenly.
When the sugar has completely melted, remove the pan from the heat and immediately pour the Country Crock® Plant Cream, Country Crock® Avocado Oil Plant Butter, coconut oil and salt into the pan. Be very careful doing this step, because the mixture will bubble up and it will be very hot!
Return the mixture to the heat, keep stirring and cooking the mixture for another minute. Never stop stirring. Stir and cook over low heat until the mixture is thick and smooth. If the caramel has separated, don’t worry, use a whisk to whisk it vigorously until it’s come back together.
Pour the caramel into a heat-proof bowl, passing it through a fine mesh strainer to remove any bits of crystallized sugar. Cover and let it cool completely in the fridge before using.
Make the vegan Linzer cookie dough: Using a stand mixer; cream together the brown sugar and Country Crock® Avocado Oil Plant Butter for about a minute.
Add the molasses, vanilla, and Country Crock® Plant cream. Mix on high to fully combine. Add the white flour, almond flour, baking powder, ginger, cinnamon, cloves, salt and continue mixing on high until fully incorporated. If the dough seems too crumbly add a touch more Country Crock® Plant Cream.
Form a ball with the Linzer cookie dough. Wrap it in plastic wrap and place it in the fridge for 2 hours. Once thoroughly chilled, remove the dough from the fridge and roll it out so that it is ¼ inch thick
Cut out the shapes with a cookie cutter. Cut a hole in the middle of half of the cookies, so you can shape the cookie sandwiches linzer style. Place the cut out cookies on a baking sheet lined with parchment paper.
Preheat the oven to 350ºF.
While you bake the first tray of cookies, keep rolling and cutting the remaining dough until you are out of dough. Repeat step #9 until all cookies are formed.
Bake each tray for 5 minutes, and continue until you run out of dough! Do not over bake the cookies or they will become extremely tough once they cool. Allow the Linzer cookies to cool completely on a rack before adding the vegan fillings.
Make the Raspberry Gelee: In a small saucepan off the heat, whisk the gelatin powder and water together and let it stand for about 5 minutes.
Place the saucepan on the stove and turn on the stove to medium heat. Add the raspberries, sugar, and lemon juice, then simmer on low for 5 minutes until the sugar is dissolved. Pass the gelee through a fine mesh sieve to strain out the raspberry seeds. Let the gelee cool to room temperature, about 10 minutes, before using.
Assemble the Linzer cookies: Spoon or pipe some of the caramel sauce in the middle of each bottom cookie and top with another cookie. Pipe the raspberry gelee evenly into the holes of the assembled cut out cookie tops and allow it to set, about 10 minutes. Dust the top with confectioners sugar to garnish. Enjoy.

Download Recipe

How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review

1 star. Poor.

2 stars. Fair.

3 stars. Average.

4 stars. Good.

5 stars. Excellent.