Apricot Kolache Cookies

Instructions

1. In a small saucepan over low heat, warm the almond milk until it reaches about 110°F. Remove from heat and stir in the maple syrup until dissolved. Sprinkle the yeast over the mixture and let it sit for about 5 minutes until foamy.

2. In a large mixing bowl, combine the flour and softened vegan butter. Pour in the yeast mixture and mix until a soft dough forms.

3. Lightly flour a clean surface and knead the dough for about 5-7 minutes until smooth and elastic. Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

5. Once the dough has risen, punch it down to release the air. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Using a round cookie cutter or a glass, cut out circles in the dough.

6. Place the dough circles on the prepared baking sheet. With your thumb or the back of a spoon, make an indentation in the center of each circle.

7. Fill each indentation with a small spoonful of apricot jam and sprinkle sliced almonds on top of the jam.

8. Bake the cookies in the preheated oven for 12-15 minutes, or until the cookies are lightly golden brown.

9. Remove from the oven and let the cookies cool on a wire rack before serving.