If there is such a group, I think I might need to join.
These past few weeks have been kinda crazy, as I attended no fewer than TEN holiday parties! Of course, I could never allow myself to show up empty-handed, especially when each party harbored potential vegan converts. So I became very good friends with my kitchen, baking up batches of delicious cookies in the hopes that I might influence others to at least consider veganism. (I also made some cupcakes for one party, but that’s another topic for another post.) I’m happy to report that there are no longer ANY cookies left– not one! The cookies were devoured almost as soon as I put them out, even though I made sure everyone knew they were vegan cookies.
Chocolate Almond Cookies (Pictured above)
Bake Time: 9 – 10 minutes
Yield: 3 1/2 dozen cookies
1 cup margarine, softened
1 cup sugar
Ener-G egg replacer for one egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup semi-sweet chocolate chips
Slivered, blanched almonds
Beat margarine and 1 cup sugar in large bowl until fluffy. Add almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to margarine mixture, beating to form smooth dough.
Stir in chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle. Stir in the egg replacer according to directions on the Ener-G box.
Heat oven to 350°F (180°C). Shape dough into 1-1/8-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Place three slivered almonds on top of each ball; press slightly.
Bake 9 to 10 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
I think I had a little too much fun decorating the sugar cookies!
My mom helped a LOT! Here she is making coffee-maple spritz cookies. Thanks, Mom!