Vegan Italian Wedding Cookies

I love a good cookie that's slightly crisp on the outside and slightly chewy on the inside.  And if it has a sweet, rich, buttery taste then it is even better.

 

I also don't like baking when it involves a lot of steps and a lot of prepping.  This recipe basically calls for mixing everything in one bowl so there is little clean-up as well.

 

I also like the fact that the basic recipe can produce a variety of cookies merely by changing  the Infused Oil used and/or changing the extracts used.

 

And I also like the fact that it is so darned good!

 





 

  Italian Wedding Cookies…Vegan

 

2 cups all-purpose flour

½ cup confectioner’s sugar

¾ teaspoon baking soda

Pinch of salt

¾ cup of Joe and Son’s Butter Olive Oil*

1 cup finely minced almonds OR walnuts OR pecans

2 teaspoons vanilla extract

¾ cup confectioner’s sugar for rolling

 

Preheat oven to 350 degrees

 

    Combine the flour, sugar, salt and baking soda in a large mixing bowl. Slowly add the Olive Oil and mix with a wooden spoon until well absorbed.

Add the nuts and continue to press and stir with the spoon.   

Shape into balls using about 3/4 teaspoon batter for each cookie.  

Place on cookie sheets lined with parchment paper.  Refrigerate the trays with the cookies for about 15 minutes to chill the unbaked cookies.  (This helps them to keep their shape during baking.)

 

Place them in the pre-heated oven and bake for about 9 minutes. The cookies will be a pale gold color and soft to the touch.  Do not allow them to bake until brown.

 

Cool completely,  then roll in the extra confectioners' sugar. 

Makes about 5 dozen cookies

 

*For different flavors you may substitute Joe and Son’s Eureka Lemon Olive Oil for the Butter Olive Oil.  OR Roasted Walnut Oil for a nuttier taste.  OR use the Butter Oil and substitute Almond Extract for the Vanilla.

Green Chili BBQ Marinade

Next Sunday, June 15th, is Father's Day.  I don't know if your Special Man likes to cook or just enjoys eating what's been prepared for him.

No matter who fixes this dish, it's going to be part of a wonderful, tasty meal.
It can be cooked outdoors on the grill or indoors in the broiler.

One word of caution, though I'm sure you're already aware of this....the marinade can be used for basting during cooking, but CANNOT be saved and reused later. 

 

 

Green Chili BBQ Marinade

6 tablespoons Joe and Son’s Green Chili Olive Oil *
1/4  cup Joe and Son's Serrano Honey Vinegar
2 tablespoons Joe and Son’s Palma Ceia Honey
4 large cloves garlic
1/2 cup diced green bell pepper
1/2  teaspoon cumin
1/2 teaspoon smoked paprika
1/2  teaspoon kosher salt
1/2  teaspoon freshly ground black pepper

2 lbs of chicken pieces

Place all ingredients into the blender or small food processor and puree for a few moments. Pour the marinade over chicken in an airtight container or large ziploc bag and shake to coat each of the pieces.

Place in the refrigerator and marinade for about 4-5 hours. Turn the chicken (or flip the bag) a couple times while it is marinading.

Save the marinade for basting during the cooking process. Discard any marinade you don’t use over the heat because it was in contact with raw chicken.

Broil or grill the chicken as you choose.

* If the Green Chili Olive Oil is too hot for your taste, substitute an equal amount of our Chipotle Olive Oil.