Well this weekend was just horrible football wise, and I thought I’d perk myself up by making cookies. What I succeeded in doing was burning the index finger on my right hand and swearing bloody vengeance on my oven. Granted I was attempting two new things at once, one was to adapt a non-vegan sugar cookie recipe into a Christmasy Miracle of a cookie full of disgustingly bad for you goodness. My biggest mistake was not knowing what egg replacement would work best for cookies (for brownies I think everyone at my work can attest I’ve got it down pat). Also, this was my first time using my new oven. No little window and uneven heat. Joy.
Still, not a complete loss because I managed to figure it out and come up with a recipe for Key Lime cookies after surfing around VegWeb.com to see where I went wrong the first time. Yup. I started with chocolate and ended up with lime. Go figure.
KEY LIME COOKIES -
3 tablespoons extra firm silken tofu, mashed with a fork or pureed with
blender/processor
1/2 cup vegan butter
3 teaspoon lime juice
1/2 cup sugar
1 and 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream margarine and sugar for about 5 minutes until fluffy.
Add mashed tofu and vanilla. Mix well.
Sift the flour, baking powder and salt into the mixture.
Roll out and cut into fun and funky shapes or make little balls and flatten them down onto an ungreased cookie sheet.
Bake for around 10 minutes in 350 degree oven.
VANILLA GLAZE -
1 tablespoon + 1 teaspoon plain soy milk
1 teaspoon canola oil
1/4 teaspoon vanilla
1 cup powdered sugar
Over low heat, warm soymilk, oil and vanilla. Remove from heat and add powdered sugar. If you need it thicker, add a bit more powdered sugar. Pour glaze over cake or other dessert immediately.
Preparation time: 10 minutes
