Ingredients

• 1/2 cup powdered turbinado sugar
• 1 cup vegan butter
• 2 1/2 cups wheat flour
• 1/2 cup of ground almonds
• 1 tablespoon powdered flaxseed
• 1 Teaspoon vanilla extract
• Jam of any fruit
• Confectioners sugar to decorate

Preparation

1. Beat the powdered turbinado sugar with the butter at room temperature for 3 minutes until the mixture is creamy, light and fluffy.
2. Add the ground flaxseed and vanilla and mix for 15 seconds.
3. Sift all the dry ingredients into a separate bowl.
4. Add half of the dry ingredients to your wet ingredients and mix until just combined.
5. Add the other half of the dry ingredients and form a dough. Do not over mix.
6. Wrap the dough in plastic film and let it chill in the refrigerator for at least an hour.
7. Take out the dough and extend it on butter paper, to make the cuts. It should be about 1/4 inch thick, and be cut with cookie cutters in any desired shape.
8. Cut half of the cookies with a smaller shape in the middle to make the top side cookies.
9. Arrange the cookies on a baking sheet lined with parchment paper and place in the freezer (optional) to help keep their shape when baked.
10. Bake the cookies at 350 degrees for 10-15 minutes.
11. Let the cookies cool and once they are cool, add about 1/2 teaspoon of jam on top of one of the base cookies, then take the cooking with a cut-out and place it on top, pressing lightly.
12. Dust the cookies with powdered sugar and serve.