Vegan Lavender-Rosewater Sugar Cookies
Ingredients:
1/2 + 1/3 cup white sugar
1 /2 cup (1 stick) margarine
1/4 cup soft silken-style tofu
1 tsp. vanilla extract
2 tsp. rosewater
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons dried culinary lavender
sugar for rolling cookies in (1/2 cup or so)
Directions:
Cream together sugar and margarine in large bowl. In a food processor, blend together tofu, rosewater and vanilla till smooth. Add to sugar-margarine mixture and mix well.
In a (well-cleaned!) coffee grinder, grind lavender into a powder. In a separate bowl, mix together ground lavender with other dry ingredients. Add dry ingredients to wet and mix well. Refrigerate dough for half an hour or so.
Preheat oven to 300 degrees. Remove the dough from the fridge and roll into walnut-sized balls. Roll the balls in the extra sugar till well-coated. Arrange on a cookie sheet, about 2 inches apart. Bake 15 minutes. Allow to cool slightly on cookie tray, then transfer to a wire rack. Enjoy!
Pictures are coming, I promise! My camera is in Chicago, but I'll get it back this weekend. In the meantime, I'll try to get some of my cookie-testers to comment about how good these lavender-rosewater ones taste and how pretty they look!
1 comment:
the fancy-shmancy possibilities are endless... Next time we're both in Philly, let's go to that kitchen store in the Italian market and get some light purple sugar crystals. or is it just me who thinks that sugar should be colors?
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