• 560 g  Artisan Blend or Original Blend Better Batter Flour
• 1 tsp salt
• 3/4 c (143 grams) vegetable or palm shortening
• 3/4 c (170 grams) vegan butter
• 1 c (200 grams) granulated sugar
• 1/2 c (56 grams) powdered sugar
• ¼ c milk or vegan milk (hemp seed milk)
• 1 Tbsp pure vanilla
• 2 tsp imitation almond extract
• zest from one lemon (optional)

Assemble cookies 

• 1 c powdered sugar
•  1 jar raspberry jam (You can use any flavor of jam or lemon curd)

 

Whisk together the flour and salt.

Blend Ingredients. In a large bowl, cream together the shortening, vegan butter, sugar, and powdered sugar with an electric mixer on medium speed.

Add the vegan milk and vanilla and beat well. If you have chosen to add lemon zest, add it next. Slowly add the flour and salt mixture; beat until combined.

Divide dough in half and flatten into two disks.

Wrap each in plastic wrap and chill for 90 minutes.

Preheat oven to 375°F degrees and line baking sheets with parchment paper.

Roll out each disk 1/4 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Using a 3 inch (7.5 cm) cookie cutter (round, square, heart, etc.) cut out the cookies. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet.

Place the cookies about an inch apart on the prepared baking sheet. Roll any scraps and cut out the remaining cookies.

Bake cookies for 10-12 minutes or until lightly browned around the edges.

Remove and Let Cool. Remove from oven and place on a wire rack to cool.

To assemble the cookies, place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spread a thin layer of jam on the flat surface. Top with the sugar-dusted cookies and gently sandwich them together.