Soft Lemon Cookies
Cookies:
1 cup sugar
1/2 cup vegan margarine (I use Earth Balance whipped)
1/2 cup vegan sour cream
1/2 cup silken tofu (plain or vanilla soy yogurt works too)
2 teaspoons lemon zest
2 teaspoons lemon juice or 1/2 teaspoon lemon extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Glaze:
1 cup powdered sugar
1-2 tablespoons lemon juice
1 cup sugar
1/2 cup vegan margarine (I use Earth Balance whipped)
1/2 cup vegan sour cream
1/2 cup silken tofu (plain or vanilla soy yogurt works too)
2 teaspoons lemon zest
2 teaspoons lemon juice or 1/2 teaspoon lemon extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Glaze:
1 cup powdered sugar
1-2 tablespoons lemon juice
Directions:
1. Heat oven to 350 degrees F. Grease a cookie sheet or line with nonstick foil. Beat margarine and sugar until creamy. Beat in the sour cream, silken tofu (soy yogurt), lemon zest, and lemon juice or extract. Mix well.
2. Mix in the flour, baking powder, and salt. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake 10-12 minutes, until the edges are lightly browned. Cool completely before glazing.
3. For glaze, mix the powdered sugar and enough lemon juice to reach your desired taste and consistency. Frost the cooled cookies with the glaze. It may seem drippy at first, but it will firm up in a few minutes.
Serves: makes about 3 dozen cookies
1. Heat oven to 350 degrees F. Grease a cookie sheet or line with nonstick foil. Beat margarine and sugar until creamy. Beat in the sour cream, silken tofu (soy yogurt), lemon zest, and lemon juice or extract. Mix well.
2. Mix in the flour, baking powder, and salt. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake 10-12 minutes, until the edges are lightly browned. Cool completely before glazing.
3. For glaze, mix the powdered sugar and enough lemon juice to reach your desired taste and consistency. Frost the cooled cookies with the glaze. It may seem drippy at first, but it will firm up in a few minutes.
Serves: makes about 3 dozen cookies
I suggest doubling the amount of lemon zest & lemon extract for the cookies as well as creating a thicker glaze for sweetness. Try 1 1/2 cups of powdered sugar with 1 1/2 tablespoons of lemon juice. Also, when shaping the cookies for baking, start by making them in circles and pushing them down so they look a little more flat than in the pictures shown.
(make sure your racks are evenly separated, i burnt a few)
(the glaze, next time i'll make it thick)
