Read Online Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats by Terry Hope Isa Chandra;Romero Moskowitz - Free Book Online Page B
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sticky, chill for 30 minutes to firm up, but this step is not essential.
3. For each cookie, drop about 2 tablespoons of dough onto a baking sheet 2 inches apart, as cookies will spread. Spray the spoon or dough scoop with nonstick spray if the dough is sticking.
4. Bake cookies for 8 to 10 minutes, until spread and cracked on top. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Store in a loosely covered container.
On cover (and above!): Rocky Roads Cookie.
Naturally gorgeous, no photo retouching necessary.
PEANUT BUTTER CRISSCROSSES
MAKES 2 DOZEN COOKIES
THE CLASSIC CROSS-HATCHED TOP in a light and delicate shortbread cookie. The idea here is to limit the amount of liquid you use, but because peanut butter moisture varies from brand to brand (and due to other mysterious cookie happenings), your dough might be dry. If it is then add a tablespoon or two of soy milk to the dough, but try without it at first because the tenderness of the cookie without the additional liquid is such a gosh darn delight.
½ cup nonhydrogenated vegetable
shortening
½ cup natural smooth peanut butter
(try to get the no-stir kind if you can
find it. If you can’t, then stir like
crazy so that the PB isn’t clumpy).
¾ cup sugar
1 teaspoon pure vanilla extract
2 tablespoons light molasses (not
blackstrap)
1¼ cups flour
2 tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon salt
1 to 2 tablespoons nondairy milk
(optional)
1. Preheat oven to 350°F. Lightly grease two cookie sheets. We prefer dark cookie sheets here to get the cookies browned and crispy (see “Tools for Success,” page 21).
2. In a large mixing bowl, beat together the shortening, peanut butter, and sugar until light and fluffy. This can take up to 2 minutes with an electric mixer at medium speed or 4 minutes just using a fork. Mix in the vanilla and molasses.
3. Add half the flour along with the cornstarch, baking powder, and salt and mix well. Add the remaining flour and mix. Use your hands at this point to really work the ingredients together. The dough should hold together when squeezed; if it does not, then add a tablespoon or two of nondairy milk until it does.
Peanut Butter Crisscrosses
4. Roll the dough into walnut-size balls, flattening them a bit with the palms of your hand. The dough may crack on the edges and that is fine. Place the dough balls on the cookie sheets. Flatten them further with the bottom of a coffee mug. Use the underside of fork tines to press cross hatches into the cookies, one horizontal and one vertical.
5. Bake the cookies for 10 to 12 minutes, until the edges are very lightly browned. Remove the cookies from the oven and let them cool on the sheets for 10 minutes—any less and they might crumble. Use a thin, flexible spatula to transfer the cookies to wire racks to cool completely.
SWEET WINE BISCUITS WITH SESAME
MAKES ABOUT 3 DOZEN SMALL COOKIES
GROWN-UP COOKIE ALERT! These crisp, melt-in-your-mouth little guys deliver a surprising combo of sweet port wine, fruity olive oil, and just enough sweetness to balance out the savory sesame exterior. The port adds a rich afterthought that would be ideal served up with espresso. Or, make a big after-dinner deal about it paired with dessert wine, fresh fruit, and roasted cashews. Or even nibbled with little slices of your favorite faux cheese, if it pleases you.
½ cup sweet port wine
½ cup extra virgin olive oil
¾ cup sugar
½ teaspoon finely grated lemon zest
⅔ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
⅔ cup white sesame seeds, for rolling
1. Preheat oven to 350°F. Line two medium-size baking sheets with parchment paper.
2. In a large bowl, whisk together port wine, oil, sugar, and lemon zest until thick. Sift in the flour, baking soda, and salt. Mix until the dry ingredients are completely moistened and a thick dough forms. The dough
3. For each cookie, drop about 2 tablespoons of dough onto a baking sheet 2 inches apart, as cookies will spread. Spray the spoon or dough scoop with nonstick spray if the dough is sticking.
4. Bake cookies for 8 to 10 minutes, until spread and cracked on top. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Store in a loosely covered container.
On cover (and above!): Rocky Roads Cookie.
Naturally gorgeous, no photo retouching necessary.
PEANUT BUTTER CRISSCROSSES
MAKES 2 DOZEN COOKIES
THE CLASSIC CROSS-HATCHED TOP in a light and delicate shortbread cookie. The idea here is to limit the amount of liquid you use, but because peanut butter moisture varies from brand to brand (and due to other mysterious cookie happenings), your dough might be dry. If it is then add a tablespoon or two of soy milk to the dough, but try without it at first because the tenderness of the cookie without the additional liquid is such a gosh darn delight.
½ cup nonhydrogenated vegetable
shortening
½ cup natural smooth peanut butter
(try to get the no-stir kind if you can
find it. If you can’t, then stir like
crazy so that the PB isn’t clumpy).
¾ cup sugar
1 teaspoon pure vanilla extract
2 tablespoons light molasses (not
blackstrap)
1¼ cups flour
2 tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon salt
1 to 2 tablespoons nondairy milk
(optional)
1. Preheat oven to 350°F. Lightly grease two cookie sheets. We prefer dark cookie sheets here to get the cookies browned and crispy (see “Tools for Success,” page 21).
2. In a large mixing bowl, beat together the shortening, peanut butter, and sugar until light and fluffy. This can take up to 2 minutes with an electric mixer at medium speed or 4 minutes just using a fork. Mix in the vanilla and molasses.
3. Add half the flour along with the cornstarch, baking powder, and salt and mix well. Add the remaining flour and mix. Use your hands at this point to really work the ingredients together. The dough should hold together when squeezed; if it does not, then add a tablespoon or two of nondairy milk until it does.
Peanut Butter Crisscrosses
4. Roll the dough into walnut-size balls, flattening them a bit with the palms of your hand. The dough may crack on the edges and that is fine. Place the dough balls on the cookie sheets. Flatten them further with the bottom of a coffee mug. Use the underside of fork tines to press cross hatches into the cookies, one horizontal and one vertical.
5. Bake the cookies for 10 to 12 minutes, until the edges are very lightly browned. Remove the cookies from the oven and let them cool on the sheets for 10 minutes—any less and they might crumble. Use a thin, flexible spatula to transfer the cookies to wire racks to cool completely.
SWEET WINE BISCUITS WITH SESAME
MAKES ABOUT 3 DOZEN SMALL COOKIES
GROWN-UP COOKIE ALERT! These crisp, melt-in-your-mouth little guys deliver a surprising combo of sweet port wine, fruity olive oil, and just enough sweetness to balance out the savory sesame exterior. The port adds a rich afterthought that would be ideal served up with espresso. Or, make a big after-dinner deal about it paired with dessert wine, fresh fruit, and roasted cashews. Or even nibbled with little slices of your favorite faux cheese, if it pleases you.
½ cup sweet port wine
½ cup extra virgin olive oil
¾ cup sugar
½ teaspoon finely grated lemon zest
⅔ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
⅔ cup white sesame seeds, for rolling
1. Preheat oven to 350°F. Line two medium-size baking sheets with parchment paper.
2. In a large bowl, whisk together port wine, oil, sugar, and lemon zest until thick. Sift in the flour, baking soda, and salt. Mix until the dry ingredients are completely moistened and a thick dough forms. The dough
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