A Little Christmas Miracle
Lo! I bring tidings that will hearten any vegan! I've found a butter substitute that stands up to the formerly impossible test of being featured in a butter-centric recipe. Hail, Miyoko's!
Make these with regular butter or Miyoko's. Just make them!
You can make fancier and more complicated cookies, but for pure buttery, almondy perfect goodness, my family finds these hard to beat. As I've mentioned, the Caveau Kid is vegan thus so is most of my cooking these days. I hated to give these cookies up. We all did. I made them last year with Earth Balance and they were good enough. They disappeared and no one complained but I could smell the Earth Balance as they baked and it wasn't the same. I read about this butter substitute and was willing to try. (It's pricey, but then, so is cookie deprivation).
Very impressive results. This butter-substitute (made with cashews and coconut oil) behaved like butter in every way in baking this cookie. Delish. I'm now enthused to try it in other recipes, quiche crust etc.
I make the dough and shape into logs so that I can later enjoy slice and bake cookies because that's easier and I'm lazy, but the dough is perfect for rolling and cutting into shapes.
Almond Glazed Tea Cookies
2 cups granulated sugar
1 cup butter, softened (I used Miyoko’s cultured butter substitute)
2 large eggs (I used Egg Replacer – a white powder that you whisk with water)
1 teaspoon almond extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cup powdered sugar
2 teaspoons almond extract
½ teaspoon water or as needed to thin
Beat sugar and butter in a large bowl until light and fluffy. Add egg and almond extract and beat until thoroughly combined. In a small bowl, mix well flour, baking powder and salt. Stir into creamed mixture until thoroughly mixed.
Shape into logs (I like to make mine about 1 ½ inch in diameter), and chill in fridge. You can freeze them too.
Preheat oven to 375°F.
Slice dough into not quite 1/4 inch slices. Bake 8 to 10 minutes or until light golden brown around the edges. Remove to a wire rack to cool.
To make the glaze, I really just eye-ball it depending on how many cookies I am making. Mix powdered sugar and a little almond extract at a time until a good consistency (adding a little water if almond extract is overpowering). Spoon the glaze on the cookies or dip them into the glaze and return to the wire rack for the glaze to set. You can put a sheet of waxed paper under the wire rack to catch drips.
Makes 5 dozen