By Chef Linda
Sometimes, the simplest substitutions can make a vegan dream come true. Nutjammers, a must-have holiday cookie for many, was originally made with butter and cream cheese. Swap out dairy versions for vegan ones, and these delectable, tender, jam and nut-filled pillows can grace your holiday table or fill your cookie jar with joy and compassion. Vegan butter is fairly easy to find in many grocery stores today; we used Earth Balance Buttery Sticks. Varieties of vegan cream cheeses, made with soy or nut milk, are on the market today as well. The assembly is a little time-consuming, but with only a few ingredients, the dough and filling are easily made. These delightful treats are well worth the effort!
Nutjammers
Sometimes, the simplest substitutions can make a vegan dream come true. Nutjammers, a must-have holiday cookie for many, was originally made with butter and cream cheese.
Ingredients
- 1/2 cup vegan butter, softened
- 4 oz vegan cream cheese
- 2 tbsp granulated sugar
- 1 cup all-purpose flour
- 1 cup ground cinnamon
- 1/4 tsp baking powder
- 1/4 tsp salt
- Sifted powdered sugar
For the Filling
- 1/3 cup cup walnuts, finely chopped
- 1/4 cup apricot, peach, or raspberry jam
- 1 tsp granulated sugar (optional)
Instructions
- In a medium mixing bowl, beat butter, cream cheese, and sugar with an electric mixer. Add flour, cinnamon, baking powder, and salt. Mix until just combined; don't overmix. Form dough into a smooth, flat disc, about 2 inches thick. Wrap in plastic and chill in the refrigerator for 1 to 2 hours, or make the dough a day or two in advance and store in the refrigerator. Dough can also be made in advance and frozen; thaw in refrigerator overnight. To make the filling, mix together chopped walnuts, jam, and sugar. Preheat oven to 350ºF. Line a baking tray with parchment paper. Remove dough from the refrigerator. Sprinkle a little flour on a clean surface and place unwrapped dough on top. Sprinkle a little more flour on top and roll dough into a 12-inch square. Cut dough into thirty-six 2-inch squares. Place about 1/2 teaspoon of filling in the center of each square and folder over to make a triangle. Use the tines of a fork to press and seal the edges. Place triangles on the prepared baking tray. Bake for 18 to 20 minutes or until the bottoms are lightly browned. Transfer cookies to a wire rack and let cool. When cookies are cool, sprinkle with powdered sugar. Store in a covered container for up to a week.
