Vegan Lime Drop Cookies
Today, I am in the mood for cookies. After all, it's 99 degrees outside which means it's not 100 or above, so perfect for baking, right? I just don't care any more. I'm so tired of waiting for this weather to cooperate with my baking needs. I'm ready for fall weather already.
I'm going to continue on a cookthrough journey I started a long time ago:
Disclaimer: I am not a super-skilled chef type person, just so you know, and I live in a house that is 964 square feet, so you can imagine how small my kitchen is. All this just proves you don't have to know how to cook to go vegan and you don't have to have a fancy pants gourmet kitchen set-up to make things that are edible.
So, some things to know about this recipe. It is the Lemon Drop Cookies recipe on page 31. I was out of lemons, but just went to Costco and bought the mondo sized bag of limes, so I used those instead. I just got this insane zester, so I'm not sure if this recipe is actually vegan since it probably contains parts of my knuckles. I guess they were given sort of voluntarily, though. Probably still vegan.
I also didn't have shortening, so that might have affected the consistency and shape of my cookies. These turned out sort of flat and not very drop-like. The Earth Balance sticks I had in the fridge had expired because I usually just use the Earth Balance in the tub and everything turns out all right. I forgot I even had shortening until this recipe called for it! I tried refrigerating the dough, thinking it might have been too warm and was spreading too fast. That didn't really help much. Next time I might try these at a lower temperature so they retain their shape or freeze the dough for a couple of hours before baking.
The dough was fluffy and light, and as with all eggless doughs, you can eat it raw.
I was surprised that there was no baking powder or baking soda or salt in these, but then realized they are more like a butter cookie. The consistency was light and delicate and they were delicious! My son was wolfing them down faster than I could coat them with powdered sugar.
That's another thing I would change in the recipe. It called for 1 1/2 cups powdered sugar, but I didn't use anywhere near that and would probably just use 1/2 cup for rolling next time or not roll them at all. They're great either way.
I am not the only one to make these cookies and live to tell the tale:
- The Author Herself - of course she has made them and they look so pretty compared to my little discs.
- Tina Phan Foodtography - perty pictures
- Virginia Hill at ValeeHill - hers turned out more like mine, so I'm not alone in the world
- Baker Geek
When I make a recipe I always like to find others who have made it, too, and link there so that you can see several examples of what it is supposed to look like or what mistakes others have made that you might be able to avoid.
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