Webtar Bazaar (webtar) wrote in vegancooking,
Webtar Bazaar
webtar
vegancooking

Vegan Lemon Coolers


Webly's Veganized Lemon Coolers Webly's Veganized Lemon Coolers

1 cup Earth Balance
1/2 cup sugar (I suggest a lot more 3/4-1 Cup.)
1-1/2 T grated lemon peel
1 egg yolk (Mix: 1Tbl. Lemon juice concentrate + 1 Tbl. Soy Letichin + 2 Tbl. Flour + 1/2 Tbl. Earth Balance + 1/2 tsp. Baking Powder. Use 1 Tablespoon of this mixture. I don't think this is totally necessary, but it's how I did it.)
1 tsp lemon extract (Or juice three lemons and and boil until very little remains.)
1/4 tsp salt
2-1/2 cups flour

Preheat oven to 375 degrees. Cream margrine; gradually add sugar and beat until fluffy. Beat in lemon peel, egg yolk Sub, lemon extract and salt. Add flour and stir just until blended. Roll into balls. Place 3" apart on an ungreased baking sheet. Dip bottom of a glass into sugar. Press down onto dough, flattening into 1/4" thick rounds. Bake until edges begin to brown, about 10 minutes. Transfer cookies to racks and cool. Sift powdered sugar over tops. (mixing some citric acid and powdered sugar together for the coating would be great to leave some citric-y sugar on your lips after a bite!)
Vegan Egg Yolk Vegan Egg Yolk

Mix:
1Tbl. Concentrate Lemon juice
1 Tbl. Soy Letichin
2 Tbl. Flour
1/2 Tbl. Earth Balance
1/2 tsp. Baking Powder

Use 1 Tablespoon of this mixture for one egg yolk.


The taste was good, but I would add more sugar and some vitamin C or citric acid to the powdered sugar coating. This cookie was more like short bread with the buttery taste and lack of sugar. I thought the lemon flavor in it was perfect!
Tags: -pictures of food, desserts-cookies-fruity, fruits-lemons, substitutes-eggs-(uncategorized), substitutes-eggs-for cream puffs
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