update, how making recipe Vegan Raspberry Butter Cookies with 9 ingredients and 8 stages of easy cooking, which is tasty delicious.
Without fail cooking ultimate Vegan Raspberry Butter Cookies easy, fast, practical.
Good Evening all, at this time you can prepare recipe Vegan Raspberry Butter Cookies with 9 ingredients and 8 steps. Below this is how to prepare, please read carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 9 ingredients and 8 stages of easy cooking Vegan Raspberry Butter Cookies.
Ingredients for Vegan Raspberry Butter Cookies
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Prepare 2 cups : all-purpose flour.
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Needed 1/2 tablespoon : salt.
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Prepare 1/2 cup : white sugar.
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Needed 3/4 cup : vegan butter (slightly soften and cut into cubes).
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Prepare 2 tbsp : plant-based milk (I use soy milk).
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Needed 1 tsp : vanilla extract.
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Needed 1/2 tsp : rum extract.
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Needed 1/3 : raspberry jam.
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Prepare : Optional : powdered sugar for dusting.
If all composition Vegan Raspberry Butter Cookies it’s ready, We’re going into the cooking stage. Below is how to making with fast.
Process Cooking Vegan Raspberry Butter Cookies
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In a medium bowl, mix flour and salt using whisk. Set aside..
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Preheat oven to 170 °C. Line 1 extra large baking sheet (or 2 medium) with parchment paper..
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Add the softened vegan butter to the bowl of a Stand Mixer and fit with a paddle attachment. Beat on medium until creamy (about 30 secs). Then add the sugar and beat on medium until incorporated. Scrape down sides as needed. Now add the vanilla and rum extract and mix on medium (about 30 secs)..
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Turn to low speed and gradually add the flour. Mix until combined or start to form a dough..
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Using a half-tablespoon measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 inches apart..
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Make the indentations by using the back of a ¼ teaspoon measuring spoon. Press down gently. (some cracks are normal. just smooth them back using your fingers). Place the tray of unbaked cookies into the refrigerator for at least 10 minutes..
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Using a small spoon, fill each cookie with jam (don't overfill or it will spill out during baking)..
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Bake in the oven for 15 minutes or until lightly golden brown. Remove from oven and let cool on cooling rack for 10-15 minutes before serving. Dust with powdered sugar if desired..
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