Saturday, December 18, 2010

A family tradition

Today is the cookie party, and I have a lot to do!  Unfortunately all the power is out downstairs in my house because we are attempting to install new lighting fixtures throughout before the party tonight.  We are kinda crazy sometimes!

Well, because I am in such a hurry today and have so much to do, I just wanted to quickly stop by and say hi!  And of course to give you a recipe.  Let your mouths water!  These cookies are delish!  I will share with you all the other recipes from the party soon, but this one is very special. 

This is a recipe that Mr. Kummerow's grandma makes every year.  I had the priveledge of baking with her last Christmas and acquired the recipe.  I had never heard of Empire Cookies before I met Mr. Kummerow, but these are his favorite!  Because we won't be spending time with our families in the mid-west this year, and because we are now full-fledged vegans, we needed to create our own version of these delicious morsels.  So here it is, a veganized Empire Cookie.  They are so great I even submitted the recipe for the Made Just Right Cookie Competition!  The winner will receive a $400 gift card to Whole Foods and a year supply of Earth Balance!  Sweet!  I hope I win!

Vegan Empire Cookies

  • 1 cup(s) of Earth Balance Buttery Spread
  • 1 cup(s) of Organic Sugar
  • 1 Flax egg
  • 1 cup(s) of Whole Wheat Flour
  • 1 cup(s) of All-Purpose Flour
  • 1/4 tsp. of baking powder
  • 1/4 tsp. of Cream of Tartar
  • 1/4 tsp. of salt
  • 1 tsp. of Pure Vanilla Extract
  • 1 cup(s) of Raspberry Jam
  • 1/2 cup(s) of Confectioner
  • 1 tbsp. of Almond Milk

Steps
  1. In large mixer, or in bowl, cream together softened Earth Balance with sugar. Stir in Flax Egg (1 tbsp flax seed meal mixed with 3 tbsp water) and vanilla.
  2. In separate bowl, whisk together flours, baking powder, Cream of Tartar and salt.
  3. Mix the dry ingredients into the wet ingredients until just combined. Batter should be dry enough to roll dough into balls. If it is too sticky, refridgerate for 15-20 minutes.
  4. Roll dough by the tablespoonful into balls. Place on parchment lined cookie sheet about 2 inches apart. Using wet finger tips, slightly pat cookies flat (they will spread a little more in oven.)
  5. Bake cookies in 350 degree oven for exactly 12 minutes. Remove and cool completely.
  6. While cookies are baking, whisk together Confectioner
  7. When cookies are cooled, match each cookie with another of equal size and shape.
  8. Spread 1 teaspoon raspberry jam or jelly on bottom of one cookie and sandwich together with other side.
  9. Dip top of cookie sandwich in frosting or spread with a pastry brush.
  10. Let cookie sandwich set until frosting is completely cooled and hardened.
  11. Eat and enjoy!
One more note for today: another failed long run!  I wanted to do 19 and only made it 6.  My head is not in the game.  I decided I wouldn't let it ruin my day.  Too many fun things!  Positive attitudes only today!  Tomorrow I will begin to think about how I am going to manage this marathon thing!  Today, I am only thinking about cookies!

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