Christmas tree cookies

Ingredients for 1 servings:

• 110 g powdered sugar, sifted
• 1 pack of vanilla sugar, organic
• 235 g margarine, room temperature, vegan
• 260 g flour, sifted
• 60 g cornstarch, sieved
• 200 g nougat, dark
• 200 g dark chocolate, vegan
• some food coloring, vegan, green
• e.g. jam, (blackcurrant) or speculatius cream
• n. B. Sugar sprinkles, vegan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Vegan winter “flaming hearts”, tenderly melting

Mix the sifted powdered sugar, organic vanilla sugar, and vegan soft margarine until creamy. Using a toothpick, add two small drops of green food coloring and knead to distribute evenly. Now knead in the sifted flour and cornstarch until a nice, soft, green dough forms. Fill the dough into a piping bag fitted with a star nozzle and pipe onto a baking sheet lined with baking paper in three widening, “flame-shaped” curves, creating a tree shape. Don’t forget a dab for the tree trunk. Then pipe the matching, equally sized counterpart. Be careful not to place the cookies too tightly, as they will expand slightly during baking. Bake in a preheated oven at 190°C for about 10 minutes. Remove the trees from the baking sheet and let them cool. Then warm the nougat slightly, stir until smooth, and spread it onto the underside of one of the trees with a knife. Place a second tree on top and press down lightly. Now decorate with dark chocolate and sugar decorations as desired. Tip: Vegan colors are very color-intensive, so even tiny amounts are enough! Instead of the nougat filling, you can also use currant jam or Christmas speculaas spread. You can also easily create “flaming hearts” without food coloring. Simply omit the blob for the tree trunk and dip half of the heart in dark chocolate. During baking, make sure that only the edges are lightly golden brown. The center should remain light.