Monday, June 13, 2011

Lemon Vanilla Cookies with Raspberry Preserves

Check these out.  They are sort of like fancy shortbread cookies that you buy for $3 a pop.  I give them a Vegan Gal rating of 7.5!

    1 1/2 cups + 2/3 cup unbleached all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup raw sugar
    1/2 cup canola oil
    1/4 cup liquid sweetener (agave or maple syrup is best)
    1 teaspoon vanilla extract
    1 1/2 teaspoons lemon extract
    3 tablespoons nondairy milk (I used vanilla almond milk, yum)
    1 medium lemon, zested
    1/4 to 1/3 cup blueberry, raspberry or strawberry preserves


1. Preheat oven to 350 degrees. In a medium to large bowl, combine all the flour, baking soda and salt. Whisk to get everything incorporated nicely. In a separate bowl, whisk together oil and sugar until thoroughly mixed. Stir in  liquid sweetener, vanilla and lemon extracts, nondairy milk and lemon zest.

2. Mix these ingredients together, then slowly shift/stir in the dry ingredients. Use your hands to get a dough to form. Avoid overworking the dough. Next take small portions of the dough and roll into walnut sized balls.

3. Gently press cookie between your palms and fingers to form little disks. Push a small dimple in the center and add 1/2 teaspoon or so of blueberry preserves.

4. Place on prepared cookie sheets and bake for 10 until the edges turn a faint golden brown. Allow a few minutes for cookies to cool before removing from sheet pan, then transfer to wire cooling rack and allow to completely cool.

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