Being of the flexitarian persuasion, I am not automatically drawn to vegan recipes. In fact, some little voice in my head murmurs, "They took something out. And if I liked this recipe before, it can't be as good with something missing."
Well, these cookies are every bit as good without the egg and butter. And they're versatile. Use whatever citrus you have on hand. My favorite is lime but I also love margaritas. Orange is good, lemon is lovely.
As a child, did you like SweeTarts, Sour Bites, Lemon Drops, Spree and Smarties? Well, join the club. These cookies are for grownup us.
The original recipe is Martha Stewart's. The vegan adaptation is mine and grew out of the need to develop such offerings for my bakery employer. But people bought them (and continue to do so) because they're just plain good. In fact, we could hardly keep up with demand.
Glazed Citrus Cookies Recipe (with vegan options)
2 C all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp lemon zest
1/2 C butter or vegetable margarine like Smart Balance
1 C sugar
1 large egg or, in a 1/4 C measure, place 3 tsp soy milk and fill remainder with vegetable oil
2 Tbsp lemon juice
1 tsp vanilla extract
Preheat oven to 350. In medium bowl, whisk together flour, soda, salt and lemon zest.
In bowl of mixer, cream butter/vegetable margarine and add sugar, beating until fluffy. Add egg or substitute mixture, vanilla and lemon juice and mix until combined. On low speed, add in flour mixture. Drop dough by rounded teaspoons onto 2 baking sheets - I get 2 dozen of this size.
Bake 15 to 20 minutes, until edges begin to brown, rotating pans at the halfway point. The vegan version will be slightly flatter, with butter, a bit taller. Cool for 2 minutes and transfer to wire rack. When cool to the touch, mix glaze below and brush or drizzle over.
1 C powdered sugar
zest and juice of 1 lemon
Happy Spring!
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