Vegan bakers, help me out! I'm going home for Christmas and my mom wants to make her famous Almond Butter Cookies, as is Xmas tradition in our family. She wants me to help and therefore asked if they could be veganized. Trouble is, I tried a couple of years ago, but they didn't turn out that great. I seem to remember that they were a bit dry and brittle. Can anyone give me any tips to make veganizing these cookies of my childhood a succes? Here's the recipe:
Almond Butter Cookies
1 cup butter or margarine
1/2 cup sugar
1 egg (in my previous attempt I'm pretty sure I used Ener-G)
1 Tbsp. almond extract
2 1/2 cups flour
Preheat oven to 350 degrees.
Cream butter. Gradually add sugar and beat by hand until light and fluffy. Beat in egg (replacer) and almond extract. Gradually blend in flour. Chill dough for ease of handling (overnight works best). Roll out on floured surface to 1/8 inch thickness. Cut with floured cookie cutters. Bake 8-12 minutes. Allow to cool completely before icing.
This was one of my first attempts at vegan baking and I'm guessing that maybe it was the egg replacer I chose that was my problem. Would applesauce or silken tofu work better?
FYI: The recipe I used the first time for the frosting is ( here.Collapse )