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 Nutjammers, a must-have holiday cookie for many, was originally made with butter and cream cheese.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. Varieties of vegan cream cheeses, made with soy or nut milks, 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.
1/2 cup vegan butter, softened
4 ounces vegan cream cheese
2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Sifted powdered sugar
For the Filling
1/3 cup walnuts, finely chopped
1/4 cup apricot, peach, or raspberry jam
1 teaspoon granulated sugar (optional)
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. 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 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 prepared baking tray. Bake for 18 to 20 minutes, or till 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.