Cinnamon & Chocolate Linzer Cookies

With a divine chocolate-hazelnut filling, these cinnamon and sugar-dusted chocolate linzer cookies by VegNews reader Jess Nadel will be a huge hit at your holiday party—just as it was at our judging table.

Cinnamon and sugar take center stage in these cut-out cookies filled with a chocolate-hazelnut cream center.

Makes 24 cookies

What You Need:

For cookies:

  • 1/2 cup vegan margarine
  • 1/2 cup vegan shortening
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • For dusting:
  • 1/4 cup sugar
  • 1-1/2 teaspoons cinnamon

For filling:

  • 1/4 cup vegan chocolate-hazelnut spread (we used Justin's Chocolate Hazelnut Butter)

What You Do:

  1. In a medium bowl, mix together margarine, shortening, sugar, and brown sugar. Sift in flour, cinnamon, and salt, and mix well. Preheat oven to 350 degrees.
  2. Roll dough to 1/8-inch thick. Using linzer cookie cutters (try hearts, circles, or any shape you fancy), cut out base (whole shape) and top (cut-out shape) cookies. Transfer to parchment-lined cookie sheets and bake for 15 to 18 minutes. In a small bowl, combine sugar and cinnamon. After removing from oven, sprinkle cookies with cinnamon-sugar mixture and set aside on wire racks to cool.
  3. After cookies have cooled completely, spread a generous layer of vegan chocolate hazelnut spread on base cookies. Place on top of cookie to create a cookie sandwich, and repeat with remaining cookies.

Check out all of our 2011 VegNews Holiday Cookie Contest Winners!
First PlaceChocolate Sugar Cookies Iced with Crushed Candy Cane Topping by Celeste Hill
Second PlaceVegan Rugelach by Lisa Peterson
Third PlaceCinnamon & Chocolate Linzer Cookies by Jess Nadel
Honorable MentionSoynog Whoopie Pies with Cinnamon-Chocolate Cream Cheese Topped with Chocolate Drizzle by Diana Chow

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