Holiday baking is in full force in my kitchen these days. Baking cookies, cookies and more cookies. I’ve also started making my gluten free goodies to package and ship to family. I’ll be sharing a few ideas for homemade {edible} gifts in my next post!
I’m getting fancy these days with my Christmas cookies. You know, just adding some bling with Bob’s Red Mill sparkling sugar. A little sprinkle on top and you have an instantly fancy cookie. Fabulous! It also adds great crunch and texture. You could use the sparkling sugar for decorating sugar cookies, adding glamor to your pie crusts or sprinkling on top of scones.
These little walnut crescent cookies are similar to a traditional Jewish rugelach cookie or these Czech cookie that my mother-in-law makes every year at Christmastime. My husband and I both actually have Czech in our blood, so these cookies taste like home to me. The dough is butter and cream cheese based, making a light and flakey texture. My version is made with dairy free cream cheese and butter {of course} and it rolled and baked amazingly well.
The process is a bit tedious with these little holiday delights, but just hang in there. I promise every step is worth every bite. The apricot, walnut and cinnamon-sugar filling gets a little caramelized. Always a good thing. Don’t forget about the sparkling sugar on top. Adding the sparkle to these cookies makes them quite the holly-jolly gift!
- 1 cup vegan butter sticks, softened (2 sticks)
- 8 ounces dairy free cream cheese (such as Daiya or Kite Hill)
- 1/3 cup cane sugar
- 2 1/4 cup Sarah's gluten free flour blend
- 1/4 teaspoon sea salt
- 1 cup walnuts, finely chopped
- 1/4 cup cane sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup apricot jam (without large apricot pieces)
- 2 tablespoons So Delicious coconut milk coffee creamer
- 2 tablespoons Bob's Red Millsparkling sugar
- In bowl of stand mix, beat together vegan butter and cream cheese, 1-2 minutes. Add sugar and continue to beat until creamy.
- Mix in flour and salt, just until dough comes together.
- Divide dough evenly into four round discs. Wrap in plastic wrap and place in refrigerator to chill for about an hour.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- To make filling, stir together finely chopped walnuts, sugar, brown sugar and cinnamon. Set aside.
- Remove one disc of dough from fridge. Place on large piece of plastic wrap. Roll dough into 9-inch circle.
- Spread 2 tablespoons apricot jam onto dough in even layer. Sprinkle with about 1/3 cup walnut mixture. Slightly press into dough.
- Using pizza cutter or knife, slice circle into 12 equal wedges. Starting with outer edge, roll up each cookie into crescent shape.
- Place cookies on prepared baking sheet, tucking in outer points. Brush tops with coconut milk creamer and sprinkle with sparkling sugar.
- Repeat process with remaining dough.
- Bake cookies 22-24 minutes, until golden brown. Place on cooling rack to cool completely.
This post has been sponsored by Bob’s Red Mill. All opinions are my own.
Totally nailed this recipe Sarah!! I must get my hands on that sugar too!
Can i get the same results using real butter and cream cheese?
You can certainly give it a try! I have not tested it, but let me know how they turn out!
They are excellant with real butter and cream cheese! I didn’t put sugar in the dough cause the filling has enough to make them sweet. after baking I rolled them in powdered sugar. This year I will make them gluten and dairy free. Thanks Sarah
Just made these as one of my Christmas cookies! They were a little tricky, but very delicious! And so fun to make. I just love fun baking projects 😉
I’m so glad you enjoyed them!