Best Vegan Apricot Jam Cookies

Pistachio Apricot Thumbprint Cookies Vegan Richa

WebJul 29, 2015 · Preheat the oven to 345 degrees F / 170ºc. Make small balls of the dough and press in the center to make a deep dent. Place on …

1. In a bowl, combine the flour, ground pistachio, baking soda and salt. whisk well.
2. In another bowl, melt the vegan butter. Add non dairy yogurt, sugar and almond extract and mix until well combined.
3. Add the dry to the bowl and mix until combined. The dough should be soft and well formed. Add a tsp or so more flour if too sticky, or a sprinkle of non dairy milk if too dry.
4. Chill for 15 to 20 minutes. Preheat the oven to 345 degrees F / 170ºc

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Vegan Apricot Crumble Bars ShortGirlTallOrder

WebJul 12, 2021 · Set aside ¼ dough & mix with almond slices. Once you have the vegan shortbread dough, set aside ¼ and mix it with the slivered …

Rating: 4.8/5(5)
1. First, make the Apricot Jam. Add all of the jam ingredients to a small saucepan over high heat and bring to a boil.
2. Once the jam is boiling, turn the heat down to a simmer so that the jam is still bubbling but more slowly. Stir consistently and cook the jam anywhere from 20-30 minutes. You can check if the jam is ready through several methods, but I like to dip a spoon into the jam at the 20 minute mark to check. If the jam easily runs off the spoon, continue to cook. If the jam slowly falls off the spoon in clumps, it is likely ready and can be removed from the heat. If you have a candy thermometer the setting point for Jam is 220F/105C which is the most accurate way to check your jam.
3. Once the jam is cooked, remove from the stove and set aside. Jam can be stored in a closed container in the fridge for 1 week.
4. Preheat your oven to 350F.

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