As a young girl I thumbed through my Betty Crocker Cooky Book every single day after school. I think I baked my way through each illustrated cookie in that book. I still have it, the tattered old treasure, complete with splattered pages and notes in my loopy third-grader script.
No other cookie book has ever come close–but there’s one that has recently vied for my affection: Swedish Cakes and Cookies (Skyhorse Publishing, 2008). Something about the layout of the book reminds me of my old fave–with an illustration of each cookie right there beneath its recipe, and the recipes–they’re delightful. This cookie stands out for me because it reminds me of one of my old standbys, with the added bonus of being vegan. I hope you’ll like them. Skal!
7 tablespoons healthy margarine, softened
1 1/4 cups sugar (or a non-refined substitute)
2 teaspoons vanilla extract
1/3 cup light vegetable oil
2 teaspoon baking powder
1 1/2 cups all-purpose flour
25 almonds, halved
1. Preheat oven to 300F. Beat margarine, sugar and vanilla until light and fluffy. Gradually add the oil.
2. Combine the baking powder with a little flour, and beat into the dough. Knead in the rest of the flour.
3. Divide the dough in half and roll each piece into a rope. Cut each rope into 25 pieces and roll into balls.
4. Place on a a greased or parchment-lined baking sheet. Press an almond half into each ball.
5. Bake on the center oven rack for about 20 minutes, or until just starting to turn golden.
Makes approximately 50 cookies.
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