Lemon Cookies for Laura

As promised, I will post recipes for the cookies pictured in my last entry.  Of course, the holidays being what they are, it is hard to find the time.  And so, I will share with you the recipe for Lemon Cranberry cookies that Laura loved, and hopefully get around to posting the other recipes soon.

I adapted this recipe from one of my many pre-vegan cook books: Cookies: a Cookie Lover's Collection. The choice to become a vegan does not mean we must abandon our favourite cookbooks, they become a source for inspiration and a test of our culinary creativity as we learn to adapt old favourites into new vegan favourites.

Lemon Cranberry Cookies

Makes 3 dozen cookies

1/2 cup sugar

1/2 cup icing sugar

1/2 cup vegan margarine

1/2 cup vegetable shortening

1 egg replacement (see the last post)

1 tsp vanilla

1/2 tsp lemon extract

2 cups flour

1/2 tsp cream of tartar

1 tsp lemon zest

1/4 tsp salt

1/2 cup chopped dried cranberries

In a large bowl cream together sugars, margarine, shortening, egg replacement, vanilla and lemon extract.  Beat in flour, cream of tartar, zest and salt.  Cover bowl and chill for an hour or more.

Preheat oven to 350 and line a cookie sheet with parchment paper.  Either roll out dough on a floured surface and cut with cookie cutters, or roll into balls and flatten with the bottom of a glass. Bake for 10-13 minutes or until edges are light golden brown.

Cool, snack, gift, enjoy.