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5 from 5 votes

Pistachio and Cranberry Vegan Christmas Cookies

Prep Time30 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Keyword: vegan cookies, vegan linzer cookies, vegan shortbread,
Servings: 15 linzer cookies

Ingredients

Cookies

  • 2 ½ cups (280g) plain or all-purpose flour, or white spelt flour, plus more for dusting
  • ¾ cup (170g) vegan butter or refined coconut oil
  • ¾ cup (75g) icing sugar
  • ¼ cup (45g) pistachios, chopped
  • ¼ cup (30g) dried cranberries, chopped

Filling (optional)

  • ¼ cup (80g) raspberry jam*, or jam of choice

Instructions

To make the cookie dough:

  • Add the flour, butter/oil and icing sugar to a food processor or large mixing bowl. Mix until the ingredients come together. Add 1-3 tablespoons of water if the mixture is too dry.
  • Add the pistachios and cranberries to the mixture and mix until just combined.
  • Set aside the dough in an airtight container in the fridge for 1 hour or freezer for 30 minutes or until it's firmed up.

To shape the cookies:

  • Preheat the oven to 180°C (350°F).
  • Roll out the dough on a lightly floured surface so it is about 8mm thick. Use a cookie cutter to cut shapes out of the dough. Carefully place each cookie on a lined baking tray with a little space in between each cookie. You may need to use a flat spatula to transfer them.
  • Collect the excess dough, roll it out and cut out more shapes from the dough. Repeat until you have no more dough.

Baking and decorating:

  • Bake the cookies in the oven for 10 minutes (depending on the size of your cookies). The edges of the cookies should be slightly golden brown. Allow the cookies to completely cool on the baking tray.
  • If desired, top half of the cookies with jam and sandwich them with the remaining cookies.
  • Store the cookies in an airtight container at room temperature or the fridge for up to 1 week.

Notes

* To make a cheat's raspberry jam, add 1 cup (125g) fresh or frozen raspberries, 2 tbsp corn flour and your desired amount of sweetener to a small saucepan over high heat. Mash the raspberries and allow to simmer until thickened. Add more corn flour for a thicker jam. Allow to cool before using it in the recipe.
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