As promised, part two of my holiday cookie tray series – it’s later than I had planned on posting it but hopefully you’ll have time to squeeze in one more cookie session before the big day. Between the last minute shopping, the gift wrapping marathons, and the last minute decorating, you’ll need a little baking distraction.
The coconut dulce de leche was inspired by Will Frolic For Food. It is the recipe that actually made me discover Renee and I’ve been a huge fan of her site since. Renee has her caramel simmer for three to four hours but I let the sauce slightly boil while stirring constantly to cut down the cooking time substantially.
You should know that vegan dulce de leche isn’t for everyone and the end product does have an obvious coconut flavor to it. It looks and has the texture of dulce de leche but the actual flavor is very different (but still incredibly delicious!). I’d recommend coming into it with the expectation that it’s going to be sweet yet coconuty.
The third recipe I whipped up for the tray was Bon Appetit’s Honey Salted Bark. I won’t be sharing the recipe here since I made it word for word but you can find it via this link if you are interested. I felt like it turned out pretty well but cooked honey has a very interesting flavor that I can’t say I am sold on. It’s all personal preference so don’t let my personal taste steer you away and you should try it for yourself!
Linzer Cookies With Vegan Dulce De Leche recipe below:
- 1 cup all-purpose flour + more for rolling
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter , softened
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 can of full fat coconut milk
- 1/2 cup brown sugar
In a medium mixing bowl, whisk together the flours, baking powder, cinnamon, and salt.
In a bowl attached to an electric mixer, beat together the butter and sugar over medium high.
Next, beat in the eggs and vanilla extract until combined. Slowly add in the dry ingredients, with the mixer on medium low, until a soft dough has formed. Wrap in wax paper and chill for at least 30 minutes.
Line two baking sheets with parchment paper and preheat oven to 350 degrees.
Once chilled, roll the dough out onto a floured surface and use a cookie cutter to cut desired shapes.
Use a linzer cookie cutter or a small circle cutter to create circle holes in half the cookies and transfer cookies to the baking sheet.
Repeat with the leftover dough until all the dough is shaped and on the baking sheets.
Baked for 8 to 10 minutes or until edges just begin to brown.
Remove from oven and let cool completely.