Wednesday, November 3, 2010

Christmas Cookie Extravaganza...Rosewater Glazed Lemony Cranberry Cookies by Hungry Vegan

Happy Holidays

Christmas Cookie Extravaganza...Post # 2


Rosewater Glazed Lemony Cranberry Cookies



By HungryVegan


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.




Hope you enjoy my cookies.
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!

Ingredients needed:


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.
1/2 teaspoon ground cinnamon
1 1/2 cups chopped pecans 
1 1/2 cups chopped fresh cranberries
Rosewater Glaze (see recipe below)

Directions:

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

Ingredients:

1 1/2 cups evaporated cane crystals
1 cup of Organic Red Roses (I buy them from Mountain Rose Herbs.)
1 cup water

Directions:

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!
Smiles and hugs, Gail

Next Post...Coconut Macaroons by Veganlovlie


8 comments:

  1. Thank you for honoring me as a guest on you wonderful blog, Millie! I do hope everyone enjoys these cookies!

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  2. These look incredible! Thank you for sharing Vegiegail's recipe with us!

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  3. Rosewater glaze! Sounds wonderful! Thanks for the recipe!

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  4. Those cookies look delicious! I'd like to take a bite out of one right now.

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  5. Oh my, those cookies look dangerously delicious! I don't usually get this excited over cookies, but I'm getting out my oven mitt and making these today!

    ReplyDelete

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