Sweet and easy lemon cookies

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My lemon-loving friend, Michela, came for a visit this weekend so I tried a new recipe out for lemon cookies. These cookies are fast and easy to make, lightly lemony and incredibly addictive.

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Ingredients

2 ½ cups flour

1 cup sugar (or 1 ½ cups sugar if you’re not using agave syrup)

¼ cup agave syrup

2 teaspoons baking powder

1/4 teaspoon salt

3 lemons – from these you will get:

  • 2 Tablespoons lemon zest (you will use all 3 lemons)*
  • ½ cup lemon juice (from 1 ½ lemons)

¾ cup canola or peanut oil

1 tsp vanilla

Lemon Cookies 2

Directions

Heat your oven to 360F.

In a large bowl, combine the dry ingredients – flour, sugar, salt, lemon zest and baking powder. Sift in the baking powder so you don’t have tiny lumps of it.

In a smaller bowl or even a mug, combine the wet ingredients – the lemon juice, oil, agave if using, and vanilla.

Make a well in the dry ingredients and pour the wet ingredients in. Mix with a spoon until combined. You’ll have an almost fluffy dough (that tastes really great even raw).

Drop the dough out by the teaspoon spacing the cookies about 2 inches apart. This is important because the cookies really flatten and spread. You should end up with 2 dozen cookies.

Bake for 8-10 minutes, until the cookies are golden. Let cool completely. The cookies will firm up as they cool.

These cookies would be delicious as part of a cookie sandwich with lemon sorbet!

*So this recipe will leave you with 1 ½ lemons that are sorely lacking most of their protective rind. Wrap the lemons in plastic wrap or store in an airtight container for up to 4 days in the fridge. You can use the lemons for juice for dishes such as linguini in lemon-garlic sauce, lemon tahini sauce, or chili sauce for spicy crispy tofu.

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Chestnut cookies with almond drizzle

ChestnutCookies

I love chestnuts and eat them throughout the fall and winter. They work in savoury dishes such as my stuffed acorn squash and in sweet dishes, like these cookies.

Roasting your own chestnuts is charming and also dangerous and labour intensive – a lot like dating. So I buy my chestnuts already roasted. You can find these chestnuts in 100 gram bags at grocery stores and even the dollar store. Aurora is one well known brand.

These cookies are not too sweet and dangerously addictive.

Ingredients

Cookies

100 grams roasted chestnuts (about 9-11 chestnuts)

1/3 cup pecans

2 Tbsp flax or chia seeds

6 Tbsp plant-based milk (I use almond)

1 cup flour

½ teaspoon cinnamon

¼ tsp each of ginger and allspice

¾ tsp sea salt

1 tsp baking powder

1 tsp vanilla extract

¾ cup brown sugar lightly packed

¼ cup melted coconut oil

Almond drizzle

¾ cup icing sugar

½ tsp almond extract

1-2 Tbsp plant based milk

Directions

Preheat the oven to 400 degrees.

In a small bowl or cup, mix the chia or flax seeds and 6 tablespoons plant milk. Combine to create 2 flax or chia“eggs”. Set aside.

Grind the chestnuts and pecans and 1 tablespoon of the flour in a food processor until you have a mealy consistency.

In a mixing bowl combine the chestnut/pecan mixture with the flour, spices, baking powder, salt and brown sugar. I recommend sifting in the flour, spices and baking powder.

Add the vanilla, oil and “eggs” and mix everything together. I find it’s easiest just to combine everything with my hands. You will have a ball of slightly oily-feeling dough when you’re done.

Pinch off a bit of dough and roll it into a ball about the size of a walnut. Place the ball on an ungreased cookie sheet and press the ball down slightly to flatten it. Repeat. You should end up with 24 cookies.

Bake for 6-10 minutes. Let cool.

To make the icing drizzle, combine the 3 ingredients in a small bowl or cup. Start with one tablespoon of milk and add more if needed, but be patient. You’ll feel like the sugar is never going to turn into icing and in a blink of an eye, it will transform.

When the cookies are cooled, use a spoon to drizzle the icing over the cookies. The drizzle will set in about 30 minutes.

Enjoy!