Not only do her creations always smell and taste wonderful, they are always displayed in a very pretty manner. These cookies were quite easy to make and if you don't want vegan, you can substitute the margarine for soft butter. The original recipe suggests cooling the cookies on the baking for 30 minutes: she skipped this step but you may need to do it when using butter.
Vegan strawberry sandwich cookies
2 cups all-purpose flour
1/2 tsp salt
1 cup vegan margarine
1 tsp vanilla extract
Cream the sugar and vanilla with an electric mixer. Blend in vanillla. Blend in the flour and salt until a dough forms. Roll the dough onto a floured surface, roll into a disk. Wrap up in plastic wrap and refrigerate for 45 minutes.
Roll out dough onto a floured surface to about 1/4 inch thick and cut out shapes with a heart shaped cookie cutter.
Place the cookies on a baking sheet lined with parchment paper and bake at 350° for about 10-15 minutes or until lightly golden brown on the edges. Let cookies cool completely before assembling the sandwiches. Spread a little jam on one cookie and then top with another. Sprinkle with powdered sugar. Share with someone you love!
Have fun baking and Happy Easter!