It’s time for me to bake Valentine’s Day Cookies again. This year, two of my adult children are home with us and two of my are away from home in Alberta. I am reposting from last year a recipe for a light slightly lemony flavoured Vegan Valentines Day Cookies:
I am baking cookies to send to my University aged children. One is Vegan, one is seemingly vegetarian, and the other two are hungry omnivores. As I have red coloured sugar left over from my Christmas cookie project for decoration, I am just preparing a simple sugar cookie, cutting them in heart shapes, icing with an icing sugar wash, and sprinkling on red sugar. Easy peasy – sort of.
1 1/3 cup All Purpose Flour
1/2 cup Vegan Margarine (I used Becel Vegan)
1/2 cup Brown Sugar
1 tsp Vanilla
1 tbsp lemon juice
3 tbsp icing sugar
Mix together all ingredients in mixing bowl with electric mixer. (As the vegan margarine has a softer texture, and we want to roll and cut the batter – we use a little bit more flour in this recipe than my basic vegan cookie recipe.) Refrigerate the batter for about 1 hour, so that the batter has a firmer texture to work with.
Roll out the batter on parchment paper – between 2 sheets of parchment paper works best. Cut the cookies with heart shaped cookie cutters. (As I am cutting out larger cookies – I am leaving the dough a little bit thicker (about 1/3cm) and pulling the outside dough away from the cut out hearts as I go – and then re rolling the rest of the dough to cut again.
I made 9 – 3″by 4″ cookies with this recipe. They are a little bit thicker than normal – but I want to pack them up and send them in the mail without them breaking!
Bake the cookies on prepared cookie sheet (lined with parchment or sprayed with no-stick spray) in preheated 350 degree oven for 15 minutes.
Cool the cookies. Mix together lemon juice and icing sugar in a shallow bowl – brush on each cookie with a pastry brush and sprinkle on red sugar.
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