You are here

Member since April 2003

Austrian Jam Cookies

What you need: 

1 cup vegan margarine (I use Earth Balance)
1 cup sugar (I use Florida Crystals)
2 egg Ener-G egg replacers
2 teaspoons vanilla
2 1/2 cups flour, divided (I use organic unbleached white)
slivered almonds, as needed, optional
jam, as needed

What you do: 

1. Preheat oven to 300 degrees F. Beat margerine, vegan sugar, egg replacers, and vanilla until smooth and creamy.
2. Stir in flour 1 cup at a time. Roll dough into balls. Roll balls into slivered almonds, if desired.
3. Thumb-print each ball and scoop a blob of jam into each cookie. Bake for 15-20 minutes (depending on how crispy you want the bottoms).
Cool and enjoy! Enjoy at tea-time or any time!
Source of recipe: This recipe is from my friend Adam, and they are a great semi-elegant treat. '

Preparation Time: 
Cooking Time: 
Recipe Category: 


Delicious!  Mine had to bake for quite awhile longer and I had quite a time getting the cookies properly "blobbed" and printed, but the result was still good and attractive with homemade blackberry fruit spread.  I subbed part almond and part maple extracts for the vanilla.  The almond was a bit potent but it gave the cookie a bit more distinction.


Great recipe. I have made these several times now. I use ground flax seed and water instead of egg replacer, as mentioned in the other comments. I also use 1 Tbsp of almond extract and 1 Tbsp of vanilla extract. They do taste very "buttery" and they keep well in an airtight container for several days.


These worked out great for Valentines day!  Yummy and soft!


These were a big hit with vegans and non-vegans alike. Very tasty and very classy-looking! I used raspberry jam and shaped the cookies into little hearts. For the flour I used 2 cups unbleached white and 1/2 cup whole wheat. I'll be making these again soon!

Log in or register to post comments