This recipe originally appeared on Kosher in the Kitch!
Ingredients:
- 2 T ground flax seed combined with 6 T water (you can also use two eggs instead but it will not be vegan)
- 1/2 cup oil
- 1 t vanilla extract
- 2/3 cup sugar
- 2 t baking powder
- 2 1/2 cups flour
- 1 cup raspberry Jam (or your fav flavor!)
- Frosting (recipe below)
- Sprinkles for decorating
Frosting:
- 3/4 cup powdered sugar
- 1 T almond milk
- 1 t vanilla extract
Directions (preheat the oven to 350):
1. Cream together flax seed water mixture, sugar, oil, and vanilla.
2. Slowly add flour and baking powder. Mix together.
3. The dough might be crumbly, so use your hands to smooth it out and combine it.
4. Roll out dough on floured surface.
5. Cut out triangles using a cookie cutter. If you do not have a triangle shaped cookie cutter, simply cut out circles using a round cookie cutter, donut cutter or glass cup. Once you have your circles, cut out a triangle shape.
6. Fill center of triangle with 1/2 tsp. jam then cover with another triangle gently pressing the edges down. Using a fork crimp the edges down all around.
7. Bake on 350′ for about 8 minutes.
8. Once cookies have cooled off, combine frosting ingredients and frost the center of each triangle and immediately place sprinkles on top before the frosting hardens.
Nina Safar is the founder and foodie of Kosher in the Kitch! She started her blog in search of the best recipes and realized, you don’t need to be a chef to cook a good meal. With the right recipe, or blog, you can enjoy delicious cuisine right from your home!
