Welcome to Millie's American & Latin Vegan cuisine. I live on a plant based gluten free-vegan diet filled with lots of fresh fruits, vegetables and whole grains. My dishes are all made without any harmful ingredients like wheat, gluten, dairy, yeast, corn derivatives, meat or fish. Most of my dishes are prepared with a Latin flavor from my native island of Puerto Rico and they are made with lots of Spanish spices & love. So pull up a chair and enjoy some rice & beans with me.
Wednesday, November 3, 2010
Christmas Cookie Extravaganza...Rosewater Glazed Lemony Cranberry Cookies by Hungry Vegan
Christmas Cookie Extravaganza...Post # 2
Rosewater Glazed Lemony Cranberry Cookies
Hi, I'm Gail, You all may know me as Hungry Vegan.
I live in the Pacific Northwest with my husband Mark, and our two cats, and one dog. I wear multiple career hats, but the work I love most is teaching people how to easily and deliciously transition to a more compassionate and healthful plant-based diet, which is what my company, Vegan Culinary Creations, is all about.
I often make these cookies with a lemon glaze, but the rosewater glaze looks so festive, I can't resist making them this way for the holidays! But the glaze is completely optional. These cookies are very rich and delicious without any glaze at all!
1/2 cup Earth Balance Buttery Spread, at room temperature 1/2 cup evaporated cane crystals 1/3 cups firmly-packed organic brown sugar 1/2 teaspoon grated lemon zest.
1 1/2 tsp Egg Replacer plus 2 Tbs water 2 teaspoons pure vanilla extract 1 cup all-purpose flour 1 teaspoon aluminum-free baking powder.
Preheat oven to 350°F, and lightly grease two large cooking sheets. Whisk together Egg Replacer and water in a glass measuring cup and set aside.
In a large mixing bowl, using mixer on medium speed, combine Earth Balance, sugars, and lemon zest. Beat in Egg Replacer mixture and vanilla extract until combined. Set aside.
In a medium mixing bowl, combine flour, baking powder, and cinnamon. Gradually add the dry mixture to the wet mixture, then gently stir in the pecans and cranberries.
Drop by large teaspoonfuls on the prepared cookie sheets. Bake for 12-15 minutes or until cookies are golden brown. Remove from oven, and let cool slightly before removing to cooling racks.
Prepare Rosewater Glaze while cookies are cooling. Drizzle or spread the glaze over the top of the cooled cookies. Makes 2 dozen cookies.
Rosewater Syrup and Glaze
1 1/2 cups evaporated cane crystals
1 cup of Organic Red Roses (I buy them from Mountain Rose Herbs.)
1 cup water
Place all ingredients in a small saucepan, and bring to a gentle boil, stirring occasionally. Reduce heat to low, and simmer for 45 minutes, until syrup has thickened. Remove from heat, and when cooled, strain through a fine-mesh sieve. Pour syrup into a squeeze bottle and place candied rose petals into a container with a tight-fitting lid. Refrigerate syrup and candied rose petals for up to two weeks. Candied rose petals can be enjoyed as a sweet treat, just like candy, and the syrup is divine on crackers or toasted English muffins, over Purely Decadent Vanilla Bean coconut milk ice cream, and as a glaze for cakes and cookies!