Vegan Shortbread Raspberry Jam Sandwich Cookies With Vanilla Icing
A delightfully buttery shortbread cookie forms the base of this award-winning recipe, which is completed with a tangy-sweet homemade jam filling and delicate icing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Rolling pin
- Cookie cutter
- Fine-mesh sieve
- Cooling rack
- Hand mixer
- Baking sheet
- Parchment paper
- Plastic wrap
- Wooden spoon
- Spatula
- Whisk
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Refrigerator
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup
- vegan butter
- , room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- ⅓ cup plain
- unsweetened vegan milk
-
- 3 cups frozen or fresh raspberries
- ¾ cup
- sugar
- 2 tablespoons lemon juice
- 1 cup powdered sugar
- 1 tablespoon plain unsweetened vegan milk
- ½ teaspoon vanilla extract
- 1 teaspoon chopped dried cranberries, for garnish
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