Thursday, June 19, 2014

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.

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