29 November, 2011

C is for Cookies (Vegan shortbread and Viennese coffee balls)

Today I decided to do something different for the HANDMADE HOLIDAYS project. Instead of posting my favorite Christmas cookies from the blogosphere, I will bring back tried and true recipes I used during this time of the year.
Throughout today I will be posting several cookie recipes and pinning them to my C IS FOR CHRISTMAS COOKIES Pinterest board.

Let's begin with a veganized version of a classic shortbread:


What you need:

1 cup vegan margarine
½ cup sugar
3 tsp almond extract
2 cups unbleached all-purpose flour

What to do:
  • Preheat oven to 275
  • Cream margarine and gradually add sugar. Stir in the almond extract. Work in the flour ½ cup at a time.
  • On a floured board knead dough for at least 10 minutes.  Pat and roll dough so it is ½ inch thick.
  • You can now cut different shapes out of the dough.  Last time I made these shortbread cookies they didn't hold their shapes very good.  They also "melted" quite a bit in the oven, so leave a generous spacing between your cookies (~1 inch)
  • Poke each piece 2 or 3 times with a fork and bake for 30 minutes or until cookies become slightly golden brown around the edges. 

Using these shortbread cookies you can make:

Makes about 30 cookies

What you need:

2 cups crushed shortbread cookies
1-1/4 cups sifted powdered sugar
1 cup finely chopped nuts
2 tablespoons unsweetened cocoa powder
1-1/2 teaspoons instant coffee crystals or instant espresso powder 3/4 teaspoon ground cinnamon
4 to 5 tablespoons brewed espresso or strong coffee, or water
1/2 cup sifted powdered sugar
Sifted powdered sugar (optional)

What to do:
  • In a large mixing bowl combine crushed cookies, 1 1/4 cups powdered sugar, nuts, cocoa powder, coffee crystals, and cinnamon. Add brewed espresso, coffee, or water, using just enough to moisten.
  • Form "dough" into 1 1/4-inch balls and roll generously in powdered sugar. Place on a sheet of waxed paper and let stand until dry (about 1 hour).  
  • Store in a tightly covered container at room temperature for up to 3 days. Before serving, roll again in powdered sugar, if desired.  
More cookies recipes:

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