Vegan Christmas Cookies with Pistachio and Cranberries

Vegan Christmas Cookies studded with pistachios and cranberries may be transformed into festive raspberry linzer cookies! They are extremely easy to make and only require common pantry items.

All of these lovely holiday cookies are ideal for delighting in at home, having with friends and family, or giving as a homemade present.

 

Ingredients Cookies

2 ½ cups all-purpose plain flour, or white spelt flour, plus more for dusting

¾ cup vegan butter or refined coconut oil, chilled

¾ cup powdered sugar icing sugar

¼ cup pistachios, chopped

¼ cup dried cranberries, chopped

Pinch of salt

¼ cup raspberry jam, or jam of choice

 

Directions

For creating the cookie dough, comply with these steps:

Combine the flour, butter, and powdered sugar in a food processor or large mixing bowl. Mix till all of the ingredients are combined. If the mixture appears excessively dry, add from one to three tablespoons of water.

Mix in the pistachios and cranberries till just combined with the cookie dough. If your dough is too soft, place it in a sealed container and chill it in the refrigerator for an hour or in the freezer for twenty minutes till firm.

To make the pistachio cranberry cookies, comply with these steps:

Set the oven to (350 degrees Fahrenheit).

 

Roll out the cookie dough on a surface that is lightly floured to a thickness of fourteen inches. Cut shapes out of the dough with a cookie cutter. Place each cookie on a lined baking sheet, leaving a little space among each one. For transferring them, you might want to use a flat spatula. Retrieve the leftover dough, roll it out, and cut additional shapes from it. Carry out till you run out of dough.

Decorating and baking the cookies:

Cook the cookies for ten minutes at 350°F. The time will depend on the size of your cookies and the temperature of the oven you have. Whenever the edges of the cookies appear to be slightly golden brown, they are done. permit the cookies to cool completely on the baking sheet. If you want to spread jam on half of the cookies, sandwich these individuals with the remaining cookies.

For up to a week, store the cookies in an airtight container at room temperature or in your refrigerator.