Less-than-traditional dough with some mashed banana. It just happens to be vegan--this is just a copy the recipe from Jewish Vegetarian Year cookbook with some maple sugar added in. I didn't get much maple flavor so that isn't crucial--just use a full 1/2 cup of regular sugar.
The dough is not too sticky, thus you will get some cookies that open up if you only pinch sides together. To lessen the occurence, I started an overlap-fold technique, hopefully the picture can demonstrate the detail, it's hard to explain in words. Enjoy! —Raquelita
vegetable shortening or butter substitute (I like Earth Balance)
white or raw sugar
2 3/4 cups
jam, nutella, fruit butter or traditional filling
In This Recipe
beat together shortening and sugars
add in banana, water and vanilla, beat well. don't worry if the mixture separates out here--it looks ugly but it works!
beat in the salt and flour to make a smooth dough
form a ball, cover and chill for at least 2 hours
on a floured surface roll out to less than 1/8 inch thick. cut 3-inch circles in the dough. it's good to work in batches as the dough softens quickly. you can gather scraps and re-roll them, but put them in the freezer or refrigerator while you deal with your circles.
dot a scant teaspoon of jam or filling in the middle of each circle.
to make the traditional triangle shape: fold one side of the circle, then fold the next third so there is some overlap, then fold the last third. the jam center should still be visible. note: to keep them from opening up, instead of folding up and pinching sides together "up-side" to "up-side", use some of one edge (what used to be facing up) to fold OVER the other edge (what used to be on the bottom), then pinch.
place a few inches apart on parchment-lined cookie sheets (in case of runny jam) and bake at 375F for 12 or so minutes, until you can see some browning. let cool before enjoying--the jam will firm up nicely (Nutella turns into a nice dense consistency too)