2 sticks unsalted vegan butter, mostly melted
1 liquid egg
1.5 tsp vanilla extract
1 cup cane sugar
.5 cups dark brown sugar
3 TBSP almond milk
1.5 tsp baking powder
.5 tsp kosher salt
Favorite jar(s) of fruit preserves, dark chocolate chips, sprinkles and/or Nutella
Whisk the butter, sugars, liquid egg, almond milk, vanilla in a large mixing. Add the flour, baking powder and salt until fully incorporated.
Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
Preheat your oven to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. For extra festive fun, sprinkle colored sprinkles onto the dough as you start to roll. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
Spoon a teaspoon of your filling of choice into the center of each circle of dough.
Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
Place cookies on parchment-lined baking sheets and bake for 10-12 minutes. Let cool before plating and serving. Makes about 3 dozen.
*Adapted from a recipe by Michael Solomonov
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