Linzer Cookies & a Vegan Workshop



Today’s cookies are my favorite cookies in the galaxy! Linzer Cookies – known in Israel as “Flower Jam Cookies”.

I love these since I was a kid and when I lived in NYC I used to buy a HUGE one at my favorite Bagel place on West 4th.

Since becoming vegan I made these a few times but not recently and I guess the amount of cookies baking on my IG and FB feeds made me crave cookies, these cookies!

I veganized a simple recipe from Karin Goren, a famous Israeli baker; the original recipe is here and in Hebrew only.


Please note that I use my hands for the dough – nothing electric.

Ingredients for 30-35 cookies:

  • 300 gr. of flour
  • 200 gr. of non-dairy butter/margarine – I used Sojola; soy margarine
  • 100 gr. of confectioners’ sugar aka powdered sugar + a bit more for dusting
  • ¼ cup soy milk or any other non-dairy milk
  • ¼ teaspoon of salt
  • Your choice of Jam – I used sour cherries today
  • Cookies cutters in any shape you want but one needs to be with a hole J


  • In a bowl, mix flour, salt and powdered sugar
  • Add the margarine – easy to add it when it is cold and cut into cubes
  • Mix with a fork until the mix is crumbly
  • Add the soy milk and work the dough until it’s smooth
  • Wrap the ball of dough in plastic foil and put in the fridge for 2 hours – the dough is super sticky and needs to be cold otherwise you won’t be able to work with it


  • After two hours split the dough into two parts and roll the dough on a floury surface, feel free to cover your rolling pin in flour as well as the dough is pretty sticky
  • Make flowers! Make sure to make a matching amount of the bottoms and the tops


  • Preheat the oven 180c/350f
  • Bake for 12 – 14 minutes


  • Let cool completely
  • Make the sandwiches – with a small fork or a teaspoon place  jam in the middle of the bottom part and close with the top part with the hole


  • Once all are ready dust with some powdered sugar



Wait… we are not done for today, I wanted to share some photos from my first EVER vegan cooking workshop that I gave last month.

I was lucky to find a lovely cozy vegan place here in Hamburg, HappenPappen is the name (it means “small things to nibble on” in Plattdeutsch, the German of the north, known as “Low German”) and after one meeting with the owner, Roman, it was obvious that this was the beginning of a beautiful friendship.

Roman offered me to teach some cooking workshops and I was more than happy to take the challenge – the challenge was mainly doing it in German… a language I do not fully control or feel comfortable in, but hey, I did it. Plans were set for Israeli Vegan Cooking Workshops and there are future plans for Asian Cooking Workshops –  Gyoza and Thai Soups.

The first workshop, at the end of November, sold out pretty quick and one cold evening I had the privilege to meet 12 wonderful people from different backgrounds and with different interests who all had one thing in common: they wanted to know how to make some Israeli food!

After introducing myself I gave an introduction to the Israeli kitchen – a melting pot of most of the Middle Eastern and Arab kitchens – I explained how the history of Israel and the immigrants from all over the world (who brought their own food along their cultures) created a unique fusion kitchen.  I also explained a bit about the new inventive Israeli vegan kitchen and the latest vegan trend in Israel.

Following are a few photos from the event, I have decided not to post photos of the people who took part in the workshop out of respect to them but of course that there are many photos on the HappenPappen website.

What did we make?

Hummus, Green Tahini, Mujadara, Tabouli, Burekasim, Israeli Salad and for dessert, Chocolate Balls.



Roman and Lisa who helped A LOT during the workshop
















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  1. האוכל מהסדנא נראה מעולה, את אלופה!!!
    עשית לי חשק לעוגיות האלה עכשיו… 🙂

  2. איזה כיף לקבל תגובות שהן לא ספאם 🙂
    גיל ולירוז תודה!!!

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