Dessert Cookie Cake Recipe : Cookies

Discussion in 'Food Discussion and Recipes' started by Bluewater, Sep 26, 2003.

  1. Bluewater

    Bluewater Well-Known Member MEMBER

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    Sister MaMaDiaOmi
    I have a sweet tooth that kicks in now and then...
    I like them all, but i do want to eat Healthier and still have the pleasure of the baked sweets..LOL...:) Is that possible ?

    Peace :heart:
     
  2. MaMa Diaomi

    MaMa Diaomi Member MEMBER

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    Yes it certainly is. I was actually waiting to the end of categories to post the sweets and desersts but since you have requested I will post them right away.
     
  3. $$RICH$$

    $$RICH$$ Lyon King Admin. STAFF

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    yes i would love to know what's good for the body
     
  4. ifasehun

    ifasehun Well-Known Member MEMBER

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    Bryanna's vegan cookie recipes

    I just got these from a vegetarian message board. a lady named Bryanna gives away all kinds of recipes every month. some are original, others are alterations of other recipes because she found her kids like different sweetners or combinations etc..



    VEGAN DECORATOR ICING (ADAPTED FROM ON ON VEGANCHEF.COM)

    1 cup Veganized Powdered Sugar
    NOTE: for vegans, you can use powdered sugar made from beet sugar, which is not bleached with bone char, or powder your own light unbleached cane sugar or white beet granulated sugar win a DRY blender with a bit of cornstarch (1/4 C. CORNSTARCH TO 1 C. SUGAR). I have heard that Florida Crystals makes a vegan powdered sugar, but I can't confirm that)
    1/2 t. vanilla (white vanilla is good, if you can find it)
    2-4 t. soy milk, rice milk, or other non-dairy milk of choice

    In a small bowl, stir together the Veganized Powdered Sugar Version 2 and vanilla. Add soy milk a little at a time, stirring well after each addition to reach spreading consistency. Spread on cookies using a knife, spatula, or a pastry bag. Allow frosting to dry completely before stacking cookies.

    *Note: If desired, you can tint the frosting with natural food coloring. Or use fruit juice concentrate (such as raspberry or blueberry) as a replacement for the soy milk in the recipe, for a more natural tint.
    You can use carrot juice for yellow.


    CHOCOLATE SUGAR COOKIES (RECIPE BY MARTHA STEWART)
    (BCG-- my notes in parentheses)

    2/3 cup packed light brown sugar (or unbleached sugar or Sucanat)
    1/3 cup plus 1-1/2 tablespoons granulated unbleached or white beetsugar, divided
    4 tablespoons unsalted butter, cut into pieces (Earth Balance)
    1 teaspoon of vanilla extract
    2 large egg whites (4 tsp. Energ egg replacer beaten frothy with 1/4 c. water)
    3/4 cup Dutch cocoa powder, sifted
    3/4 cup all-purpose flour (unbleached)
    pinch of salt

    1. Heat oven to 350 degrees F.
    2. In a large bowl or an electric mixer, beat the brown sugar, 1/3 cup granulated sugar, butter and vanilla on high until well combined. Add the egg whites and mix until combined.
    3. In a small bowl, whisk together the rest of the dry ingredients and add to the sugar and butter mixture. Mix until the dry ingredients are well incorporated.
    4. Shape the dough into a flat disc (dough will be sticky), wrap the dough in plastic wrap and refrigerate for at least one hour or overnight.
    5. Roll the dough onto a lightly floured surface to about ¼ inch thick and cut out cookies with shaped cookie cutters.
    6. Place the remaining 1-1/2 tablespoons sugar in a small bowl and dip each cookie lightly in the sugar, coating all edges. Transfer to a lined baking sheet and bake for 14 minutes. Slide sheet and cookies onto a cooling rack and cool.
    Makes 32 cookies.

    The following 7 recipes are adapted from Cooking Light magazine;

    CHOCOLATE REFRIGERATOR COOKIES makes 2 dozen

    3/4 cup unbleached flour
    1/4 cup unsweetened cocoa
    1/4 teaspoon baking soda
    1/8 teaspoon salt
    4 tablespoons Earth Balance, softened
    2/3 cup granulated unbleached or white beet sugar
    1 teaspoon vanilla extract
    2 tsp. Energ egg replacer beaten frothy with 2 T. water
    2 tablespoons turbinado sugar or coarse unbleached sugar crystals


    Combine first 4 ingredients in a bowl; set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add granulated sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg replacer, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours or until very firm.Preheat oven to 350 degrees F. Roll log in turbinado sugar. Cut log into 24 (1/4-inch) slices; place 1 inch apart on a baking sheet coated with cooking spray. Bake for 8 to 10 minutes. Remove from pan; cool on wire racks.


    PEANUT BUTTER REFRIGERATOR COOKIES makes 2 dozen

    1 cup unbleached flour
    1/4 teaspoon baking soda
    1/8 teaspoon salt
    3 tablespoons Earth Balance, softened
    2 tablespoons chunky peanut butter
    1/2 cup packed brown sugar, dark unbleached or Sucanat
    1/4 cup granulated unbleached or white beet sugar
    1 teaspoon vanilla extract
    2 tsp. Energ egg replacer, beaten frothy with 2 T. water

    Combine first 3 ingredients, and set aside. Beat margarine and peanut butter at medium speed of a mixer until light and fluffy. Gradually add sugars, beating at medium speed until well-blended. Add vanilla and egg replacer, and beat well. Add flour mixture; stir well. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours.Preheat oven to 350 degrees F.Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake for 8 to 10 minutes. Remove from pan, and cool on wire racks.

    BROWN SUGAR REFRIGERATOR COOKIES makes 2 dozen

    1 cup unbleached flour
    1/4 teaspoon baking soda
    1/8 teaspoon salt
    4 tablespoons margarine, softened (Earth Balance, preferably)
    2/3 cup packed brown sugar or dark unbleached sugar or Sucanat
    1 teaspoon vanilla extract
    2 tsp. EnerG egg replacer, beaten frothy with 2 T. water

    Combine first 3 ingredients in a bowl, and set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium speed of a mixer until well-blended. Add vanilla and egg replacer, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours or until very firm.Preheat oven to 350 degrees F. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake for 8 to 10 minutes. Remove from pan; cool
    on wire racks.


    CHOCOLATE PINWHEEL COOKIES

    Prepare the dough for the Chocolate Refrigerator Cookies and either the Peanut Butter Refrigerator Cookies or the Brown Sugar Refrigerator Cookies or the Sugar cookies (you won’t need the whole recipe of this, so you can use the rest for plain sugar cookies—eyeball the amount of dough you need, or weigh it so that you have the same amount as the chocolate dough).

    Roll each portion of the dough between 2 sheets of waxed paper and stack the dough portions one on top of the other. Roll together in a log. Freeze for 3 hours, or til firm. Cut the log into 1/4’ slices with a piece of dental floss or a sharp knife. Place the slices on a cookie sheet and bake at 350 degrees for 10 minutes. Cool on racks.


    FROSTED LEMON COOKIES makes 20

    1 cup granulated unbleached or white beet sugar
    1/2 cupEarth Balance, softened
    3 and 1/2 tsp. EnerG egg replacer beaten frothy with 1/4 c. water
    1 tablespoon non-dairy milk
    1 teaspoon grated lemon rind
    1 teaspoon vanilla extract
    2 cups unbleachedflour
    1/4 cup toasted wheat germ
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/8 teaspoon salt

    Icing:
    2 cups powdered unbleached or white beet sugar
    1 tablespoon non-dairymilk
    1 tablespoon fresh lemon juice
    1/4 teaspoon vanilla extract
    Food coloring (optional)
    Assorted sugar sprinkles (optional)

    Beat granulated sugar and margarine in a large bowl with a mixer at medium speed until well-blended (about 4 minutes). Add egg replacer and next 4 ingredients (egg replacer through 1 teaspoon vanilla), beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt).Add flour mixture to sugar mixture, stirring well. Spoon dough onto plastic wrap; flatten to a 1-1/2-inch thickness. Cover tightly with plastic wrap; chill 4 hours or overnight.

    Preheat oven to 400 degrees F.

    Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. Place cookies 2 inches apart on ungreased baking sheets. Bake at 400 degrees for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.

    To prepare icing, combine powdered sugar, 1 tablespoon non-dairy milk, lemon juice, and 1/4 teaspoon vanilla. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each cookie, or place icing in a small zip-top plastic bag. Snip a tiny hole in one corner, and drizzle icing over cookies. Sprinkle with assorted sugar sprinkles, if desired.

    GINGER CRINKLES makes 52

    2/3 cup plus 3 tablespoons granulated unbleached or white beet sugar, divided
    1/4 cup plus 2 tablespoons Earth Balance, softened
    1/4 cup molasses
    1/2 T. EnerG egg replacer beaten frothy with 2 T. water
    2 cups unbleached flour
    2 teaspoons baking soda
    1-3 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon ground mace

    Preheat oven to 350 degrees F.

    Beat 2/3 cup sugar and margarine at medium speed of a mixer until well-blended. Add molasses and egg replacer; beat well.

    Combine flour, baking soda, ginger, cinnamon, and mace; gradually add to sugar mixture. Stir until well-blended. Divide in half. Wrap each portion in plastic wrap; freeze for 30 minutes.

    Shape each portion of dough into 26 (1-inch) balls; roll in 3 tablespoons sugar. Place, 2 inches apart, on baking sheets coated with cooking spray. Bake for 12 minutes or until lightly browned. Remove from sheets; let cool on wire racks. Store in an airtight container.

    SPECULAAS (Northern European Christmas Cookies) makes 7 dozen
    NOTE: You need special Speculaas cookie molds for these; purchase them in gourmet cookware stores, or Dutch or German stores.

    3-1/4 cups unbleached flour, divided
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/4 teaspoon ground cardamom
    1/4 teaspoon ground cloves
    1/4 teaspoon ground mace
    1-3/4 cups firmly packed brown sugar, dark unbleached sugar or Sucanat
    1/2 cup margarine, softened (Earth Balance)
    1/2 cup ground almonds
    3 tablespoons non-dairy milk
    1/2 T. Energ egg replacer beaten frothy with 2 T. water


    Sift together 3 cups flour and next 5 ingredients; set aside. Cream sugar and margarine at medium speed of a heavy-duty stand-up mixer until light and fluffy (about 5 minutes). Add almonds, non-dairy milk, and egg replacer; beat well. Gradually add flour mixture to the creamed mixture, beating at low speed until well-blended (dough will be stiff). Divide dough in half; shape each portion into a ball. Wrap in plastic wrap; chill dough and cookie mold 1 hour.

    Place 1 portion of dough on a well-floured surface, and sprinkle the dough with flour. Roll to 1/8-inch thickness; add enough of remaining flour to prevent dough from sticking to surface and rolling pin. Using a mold with 2 x 1-1/2-inch imprints, press mold firmly into dough. Remove mold; let dough stand for 5 minutes. Cut cookies apart, and place on baking sheets covered with parchment paper or unglazed brown paper (do not use recycled paper).

    Bake at 325 degrees for 16 minutes or until firm when lightly touched. Let cool on wire racks. Store loosely covered.


    SUGAR COOKIES (Emily Runge) makes about 3 dozen

    4 c. sifted flour
    1 cup margarine (like Earth Balance)
    2 c. granulated sugar (light unbleached or white beet)
    2 tsp. baking powder
    1/2 tsp. salt
    1 and 1/2 T. Energ egg replacer powder beaten well with 6 T. water
    1 tsp. vanilla

    Mix and sift flour, baking powder and salt; set aside. In a separate mixing bowl, cream margarine,add sugar, cream well. Add egg sub., blend well. Add vanilla and stir in flour mix. Beat well, cover with waxed paper and refrigerate 1/2 hour (ok to leave overnight too). Roll on floured bord 1/4" thick. Cut. Bake on ungreased cookie sheets at 400 degrees F 10 minutes or til lightlu browned. Cool on racks, decorate as desired.

    LOW-FAT SUGAR COOKIES (Adapted from a recipe in the now defunct “Eating Well” magazine) makes about 3 dozen

    1 and 3/4 c. pastry flour
    1 tsp. Baking pwder
    1/4 tsp. Salt
    2/3 c. granulated unbleached sugar or white beet sugar
    2 T. Earth Balance, softened
    2 T. oil
    1/2 T. EnerG egg replacer beaten frothy with 2 T. water
    2 tsp. Vanilla

    Sift flour, baking powder and salt into a medium bowl.

    In a large bowl, combine margarine, sugar and oil and beat with electric mixer on low speed til creamy. Add egg replacer and vanilla and beat well.

    Add dry ingredients in 4 additions, beating on low speed and scraping down sides after each addition. Do not overbeat. Divide dough in half.

    Roll out each piece (dusted generously with flour) between two sheets of waxed paper to 1/8”. Transfer dough, still inpaper, to baking sheets and chill in freezer 20 minutes.

    Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper and spray with oil on nonstick spray.

    Cut cookies with 2 and 1/2” cutter. Reroll scraps. Place cookies 1” apart on prepared sheets. If decorating with colored sugar, sprinkle on now.

    Bake cookies, one sheet at a time, with rack in upper third of oven, 7-9 minutes, or til lightly colored. Cool pans on racks thoroughly before removing cookies. Decorate as desired.


    BRYANNA’S AMARETTI VEGAN (VEGAN ALMOND "MACAROONS") (SOY-FREE)
    Makes 36 (from my book “Nonna’s Italian Kitchen”)

    These are sure to become a favorite vegan cookie.

    1/2 c. water
    2 T. powdered egg replacer
    2 c. granulated unbleached or white beet sugar
    1 T. pure almond extract
    2 and 1/4 c. fresh white or sweet bread crumbs (FOR WHEAT OR GLUTEN-FREE, use rice bread crumbs)
    1 c. ground lightly-toasted almonds

    Preheat the oven to 325 degrees ly grease or spray two cookie sheets.

    In a medium, deep bowl, beat the water and the egg replacer with an electric beater until it is like softly mounded beaten egg whites (this may take 5-7 minutes). Beat in the sugar and the almond extract.

    With a rubber spatula, fold in the breadcrumbs and the toasted almonds.

    Roll tablespoonfuls of the mixture into balls with wet hands and place on the prepared cookie sheets, leaving some space in between the cookies. Bake for 15 minutes. let them cool a bit to firm up, then loosen them gently with a metal spatula and place them on racks to cool thoroughly.


    "BRUTI MA BUONI" (HAZELNUT MACAROON) VARIATION: "Bruti ma Buoni" means "Ugly but Good"! Use toasted hazelnuts or filberts instead of the almonds. Use Frangelico (hazelnut liqueur) or Italian hazelnut syrup (for flavoring special coffees) instead of almond extract (unless you can locate some natural hazelnut extract) and add 1 tsp. vanilla. You can add 2 T. cocoa powder, if you like.


    (The next four recipes will be in my new fiber cookbook, which isn’t published yet.)


    BRYANNA’S LOW-FAT MATRIMONIAL BARS OR DATE SQUARES makes 24

    I believe that these are only called “Matrimonial Bars” here in Canada—I don’t know why! But they are very popular, and rightly so. Unfortunately, The recipe normally contains 1 c. or more butter, lard or shortening. This recipe not only features high-fiber flours and dried fruit, but the fat has been cut to 1/4 of a cup.

    FILLING:
    3 c. chopped pitted dates
    1 and 1/2 c. . water or orange juice
    1 and 1/2 T. lemon juice
    grated rind of 1 orange
    OR 2 tsp. vanilla and 1/2 tsp. almond extract

    CRUMBLE:
    1 and 1/2 c. quick oats
    1 and 1/2 c. wholewheat flour
    1 c. dark unbleached sugar, brown sugar or Sucanat
    1/2 c. soy or chickpea flour
    1/2 c. oat bran
    1/2 tsp. baking soda
    1/2 tsp.salt
    1/4 c. dairy-free margarine or oil
    1/2 c. smooth applesauce

    Preheat oven to 375 degrees F and oil a 9x13" pan.

    To make the Filling, simmer the Filling ingredients in a heavy pot until the liquid is absorbed and it makes a thick paste (but not too dry) as you stir. This only takes about 5 minutes. Remove the pan from the heat.

    To make the Crumble, mix together the oats, flour, sugar, soy flour, oat bran, baking soda and salt in a medium bowl. Cut in the margarine or oil until the mixture is like fine crumbs, then stir in the applesauce until it is crumbly.

    Pat 2 and 1/2 c. of the crumble evenly in the bottom of the prepared pan. Spread the date mixture evenly over the top. Top evenly with the rest of the crumble. Bake 30 minutes. Cool on a rack and cut into 24 squares.

    VARIATIONS:

    CRANBERRY SQUARES: Omit the date filling and use 4 c. (2 1 lb. cans) whole cranberry sauce instead. Add a T. of grated lemon zest, if you wish. These are delicious with a vanilla non-dairy “ice cream”.

    FIG SQUARES: Use dried chopped figs instead of the dates. Figs aare very high in fiber and also high in calcium.


    BRYANNA’S LOW-FAT CHOCOLATE CHIP SQUARES (AND VARIATIONS) makes 18 squares
    These are easy and excellent!

    DRY MIX:
    1 and 1/2 c. wholewheat pastry flour
    1 c. dark unbleached sugar, brown sugar or Sucanat
    1 and 1/2 tsp. baking powder
    1/2 tsp. salt

    WET MIX:
    1/2 c. water blended with 2 T. flaxseed
    1/4 c. smooth applesauce
    2 T. oil
    1 tsp. vanilla

    1/2 c. non-dairy chocolate (or carob) chips, either the mini-chips, or chopped small
    OPTIONAL: 1/2 c. chopped nuts

    Preheat the oven to 350degrees F. Oil two 8” square baking pans. Whisk together the Dry Mix ingredients in a medium bowl. Beat the Wet Mix ingredients together in a small bowl and dump into the Dry Mix. Add the chocolate chips (and nuts, if using), and stir just to mix. Spread the batter evenly between the two pans and bake for 20 minutes. Cool on racks. Cut each pan into 9 squares.

    VARIATION: SPICY FRUIT SQUARES-- Omit the chocolate chips and add chopped dried fruit instead (and nuts, or shredded unsweetend coconut, if you like). To the Dry Mix, add 1/2 tsp. cinnamon, 1/4 tsp. freshly-grated nutmeg, and 1/4 tsp. ground allspice.

    BRYANNA’S REALLY GOOD (HONESTLY) LOW-FAT, HIGH-FIBER CHOCOLATE CHIP COOKIES (PLUS AN OATMEAL VARIATION) makes 4 dozen (can be soy-free)

    A recipe of this size generally has about 4 times as much fat in it, and more chocolate chips and nuts. But these cookies are crisp and VERY good!

    6 T. margarine (I use Earth Balance)
    3/4 c. light unbleached sugar
    3/4 c. dark unbleached sugar
    1/2 water blended in blended for several minutes with 2 T. flaxseeds
    (this makes a "gloppy" mixture like eggs)
    2 T. non-dairy milk
    1/2 T. vanilla OR 3 T. grated orange rind

    DRY MIX:
    3 c. wholewheat PASTRY flour
    1/4 c. oat bran
    1/2 T. baking soda
    1/2 tsp. salt
    1 c. semi-sweet chocolate chips (little ones, if possible)
    1/2-1 c. chopped nuts (walnuts or pecans)

    Preheat the oven to 350 degrees F. Spray 4 cookie sheets with oil from a pump sprayer, or nonstick spray. Beat the margarine, sugars, flaxseed egg replacer, "milk", and vanilla in a food processor or with an electric mixer until smooth.

    In a medium bowl, mix the DRY MIX ingredients. Add the processed mixture and mix well to make a firm dough. Cut off walnuts-sized pieces, about 48, and roll them into balls with wet hands. Place 12 on each cookie sheet, leaving space between. Press them down a little. Bake 5 minutes, turn the pans around from fron to back, and shift the ones on the lower shelf to the top and vice versa, and bake 5 more minutes. Remove from pans and cool on racks. Store airtight after cooling thoroughly, or freeze.

    VARIATIONS:

    “ICEBOX COOKIES”: You can form the dough into 4 "logs”, wrap in foil and refrigerate or freeze them. Slice each log into 12 pieces.

    OATMEAL COOKIES: Omit the oat bran and chocolate chips. Use only 1 and 1/2 c. wholewheat pastry flour and add 1 and 3/4 c. rolled oats. Use about 2/3 c. dried currants or raisnins instead of the chocolate chips. Make the same as the chocolate chip cookies, except bake only 3 minutes after you switch the pans around in the oven. Make sure you spray the cookie sheets VERY well, as they have a tendency to stick. Let the cookies cool on the sheets for a couple of minutes, then carefully loosen and remove to racks to cool. These are more fragile than the chocolate chip version. This makes a nice chewy oatmeal cookie.

    You could experiment with these, using a peppermint liqueur, or crushed peppermint candy in the batter, or a peppermint icing, as a Christmasy touch.

    I took these to a potluck recently and not a one was left!
    BRYANNA’S FUDGEY LITE VEGAN BROWNIES

    Makes 16 pieces

    3 T. Earth Balance Natural “Buttery Spread” (a “margarine” made with expeller-pressed, non-GMO oils, 100% vegan and without hydrogenated or trans fats)
    OR 3 T. oil (this works just fine!)
    3 T. water
    1 c. (unbleached) brown sugar or Sucanat
    1/2 c. Dutch (dark) cocoa powder (unsweetened)
    2 tsp. vanilla
    1 T. espresso powder, or instant coffee or coffee substitute granules
    AND/OR 1 T. grated orange zest (organic, if possible—orange part only)
    1/4 c. water
    1 T. flaxseeds
    1T. EnerG egg replacer powder (in my experience, other types don’t work in this, so use EnerG)
    1/2 c. regular wholewheat flour (not pastry flour)
    1/2 tsp. baking powder
    1/4 tsp. salt
    1/4 to 1/2 c. chopped nuts, toasted briefly (I like walnuts, but you can use any kind)
    (I spread them on a plate and toast in the microwave for 3 minutes)

    NOTE: If you want coffee flavor, but have no espresso powder or instant coffee granules, use strong liquid coffee or espresso for the 3 T. water AND for the 1/4 c. water that you blend with the flax and egg replacer.

    Preheat the oven to 350 degrees F.

    In a small saucepan, melt the Earth Balance and 3 T. water gently over medium heat OR melt it in a medium-small microwave-proof bowl in the microwave for 1 minute. Stir in the sugar until dissolved, then stir in the cocoa, vanilla and coffee powder and/or orange zest. Set aside.

    IF YOU USE OIL INSTEAD OF EARTH BALANCE, skip the melting step. Just mix the oil with 3 T. HOT water and stir in the sugar, then then the cocoa, etc. (I use a whisk for the cocoa).

    Place the 1/4 c. water, flaxseeds and egg replacer in a blender. Blend on high for several minutes, until the mixture is “gloppy” like slightly beaten egg whites, with little brown flecks of flax skin throughout. Fold this into the cocoa mixture.

    In a small bowl, mix together the flour, baking powder, salt and nuts. Add the flour mixture to the cocoa mixture and stir briefly.

    Spread in a 9” square or 7x11” rectangular baking pan, greased lightly with margarine or sprayed with pan spray or oil from a pump sprayer. Bake the 9” pan for about 20 minutes, the 7x11” for about 17 minutes. You may have to experiment with timing, according to your oven (try to use an oven thermometer to check the temperature, which can vary even in new ovens), and according to how fudgey you like the brownies.

    Cool on a rack, then cut.


    BRYANNA’S BISCOTTI DI PRATO (LMOND BISCUITS) makes about 40
    (From my book “Nonna’s talian Kitchen”)
    These twice-baked Italian cookies are delicious dunked in wine, as is traditional, or in coffee. (Even in tea or hot cocoa!)

    These biscuits were originally made with a yeasted dough and they are supposed to be HARD, so that they don't fall apart when dunked. Authentic versions do not call for any butter, just eggs. Some modern versions contain so much butter that they resemble pound cake slices!

    I have substituted unsweetened smooth applesauce for the eggs, and added a little oil to make up for the fat of egg yolks. 1 T. oil makes a fairly hard biscuit; 2-3 T. makes one that can be bitten into easily un-dunked.

    I'll give you a few suggestions for variations, but feel free to improvise. If you prefer to cut out all or some of the nuts, you can substitute chopped dried fruit.

    1 and 1/2 c. wholewheat pastry flour
    1 and 1/2 c. unbleached flour
    1 T. baking powder
    1/2 tsp. salt
    1 and 1/2 c. granulated sugar or white beet sugar
    3/4 c. smooth unsweetened applesauce
    1-3 T. cooking oil
    1 tsp. vanilla
    1 tsp. pure almond extract
    1 and 1/2 c. almonds, toasted and chopped (or use half almonds and half hazelnuts [filberts])

    Preheat the oven to 325 degrees ly oil 2 cookie sheets (use the double-layer ones, if you have them, or shiny ones, or, if yours are very black, line them with foil).

    In a large bowl, whisk together the flours, baking powder and salt. In a medium bowl, whisk together the sugar, applesauce, oil, and extracts. Stir the sugar mixture into the flour mixture, add the nuts and finish mixing with your hands.

    With floured hands, shape the dough into two 3"-wide "logs", about 3/4" thick, with ends squared off. Place these on a the cookie sheets. Bake the "logs" for 25 minutes. Remove the pan and reduce the oven heat to 300 degrees F.

    Cool the "logs" on a rack for 15 minutes. Cut the "logs" carefully with a sharp knife straight across into 1/2"-wide slices. Place the slices cut-side-down on the cookie sheets (you can remove the foil, if using). Bake 5-10 minutes, or until just golden on the bottom. Turn the slices over and cook 5-10 minutes more, or until golden on the bottom. Cool on racks, then store airtight for up to two weeks (or freeze).

    VARIATIONS:
    LEMON: Omit vanilla and almond extracts and use 2 tsp. pure lemon extract. You may add the grated rind of a lemon (preferably organic), as well, if you wish. This is good with walnuts.

    CORNMEAL: Use 1/2 c. wholewheat pastry flour and 1 c. corn flour or finely-ground cornmeal, along with the unbleached flour.

    CHOCOLATE: Instead of the two flours use 2 c. unbleached flour and 1 c. unsweetened Dutch cocoa. If you wish, add 1 packet (1/2 T.) of espresso powder. This is good with hazelnuts (filberts).

    MOCHA: Omit 1/4 c. of the wholewheat pastry flour and use 1/4 c. unsweetened cocoa powder. Add 1 packet (1/2 T.) espresso powder. This is good with almonds.

    ESPRESSO: Add 4 packets (2 T.) espresso powder. If you like, add 2 T. coffee liqueur.

    ANISE: Omit the vanilla and add 1 T. ground anise seeds.

    BISCOTTI DI FRUTTI: Use 2 tsp. lemon extract in place of vanilla and almond. Add 1/2 c. EACH diced pitted prunes, figs and sultana raisins; and 1 tsp. ground nutmeg. You can also add 1 T. grated orange zest (preferably organic) and 1/2 c. chopped toasted nuts.


    BRYANNA’S VEGAN CHINESE CHEWIES Makes about 32 squares
    (From my book “The Almost No-Fat Holiday Cookbook”)
    These bars (and I have no idea where they got the name!) have been a favorite Christmas cookie for years. The original recipe contained eggs.

    1 c. Sucanat, brown sugar or dark unbleached sugar
    1 c. chopped pitted dates
    1 c. chopped walnuts 3/4 c. wholewheat pastry flour
    4 tsp. powdered egg replacer mixed with 1/4 c. cold water
    1 tsp. baking powder
    1/4 tsp. salt
    powdered unbleached sugar

    Preheat the oven to 350 degrees F.

    In a medium bowl whisk together the flour, baking powder and salt. In a small, deep bowl beat together the water and egg replacer with an electric or rotary beater until like softly-mounded beaten egg whites. Beat in the sugar and beat until almost stiff. Scoop this into the bowl with the flour mixture, along with the dates and granola. Mix gently but well.

    Scoop the mixture into a nonstick or lightly-oiled or sprayed 8" square cake pan. Bake for 25 minutes, or until it begins to turn golden (it will be soft). Cool slightly on a rack, then cut into small pieces and roll in powdered sugar. Cool thoroughly and store airtight.

    *****VERY LOW-FAT OR NO-FAT COOKIES, BARS AND SQUARES*****
    It's difficult to make a cookie that is crispy or moist when you use no fat, so there aren't alot of recipes in this section. But I have worked out a few excellent ones that I don't hesitate to serve to company. These may not replace your traditional holiday cookies, but at least you can offer your guests and family a choice.


    BRYANNA’S FAT-FREE DATE DROP COOKIES Makes 2 dozen
    (From my book “The Almost No-Fat Holiday Cookbook”)
    Dates provide most of the sweetening in this crispy cookie treat.

    4 c. natural ready-to-eat corn (or other grain) cereal flakes, crushed finely in a food processor or with a rolling pin
    2/3 c. natural crispy ready-to-eat rice ceral
    2/3 c. chopped moist pitted dates
    1/3 c. Sucanat, sugar or alternate
    1/4 c. cold water mixed with 4 tsp. powdered egg replacer
    1/2 tsp. vanilla
    pinch salt
    OPTIONAL: 24 pieces of dried papaya or pineapple, or candied cherries, for garnish


    In a small, deep bowl beat the egg replacer and water with an electric or rotary beater until like softly mounded beaten egg whites. Beat in the Sucanat or sugar until almost stiff.

    Mix the crushed flakes, rice cereal, dates, vanilla and salt in a medium bowl. Add the beaten egg replacer mixture and mix well. Let the mixture stand for 30 minutes. Preheat the oven to 350 degrees F. Press the mixture into 2 dozen balls and place them on two nonstick or lightly-oiled or sprayed cookie sheets. Flatten the balls (and add an optional piece of candied or dried fruit at this point) and bake 10 minutes. As soon as you remove them from the oven, flatten them again with a spatula and remove them to racks to cool completely.

    NOTE ON NEXT RECIPE: IF YOU DON’T CARE ABOUT THE FAT, omit the corn syrup (or alternate) and use oil instead. In this case, you can use 4 c. unbleached flour instead of the other flours.

    BRYANNA’S BASIC FAT-FREE COOKIE DOUGH AND VARIATIONS Makes 56
    This dough makes a cookie that is crispy-chewy on the outside and a bit cakey-- but not dry-- on the inside. It's great! (This recipe is an adaptation of one in Louise Hagler’s “Tofu Cookery”.)

    NOTE ON PREPARING THE COOKIE SHEETS: Since these are rolled in sugar to make a crispy crust and keep the insides moist, these cookies can easily burn. If you don't have the new double-bottomed cookie sheets, line your sheets with baking parchment or oiled brown paper.

    Blended Ingredients:
    8 oz. medium-firm tofu
    1/2 c. corn syrup (or you can use a rice or fruit concentrate syrup)
    1 and 1/2 c. granulated unbleached or white beet sugar
    1 T. vanilla or other extract
    Dry Ingredients:
    3 c. pastry flour (white or wholewheat)
    1 c. oat flour (blend oats in a DRY blender ), brown rice flour or other low-gluten flour
    1 tsp. salt
    1 tsp. baking powder
    1 tsp. baking soda
    Additional Ingredients:
    1/2 c. cold water mixed with 2 T. plus 2 tsp. powdered egg replacer
    For rolling the cookies in: 1/2 c. sugar, Sucanat or cinnamon-sugar

    Preheat the oven to 350 degrees F.

    Combine the Blended Ingredients in a blender or food processor until smooth. Whisk the Dry Ingredients together in a medium bowl. In a medium bowl, beat the water and egg replacer with an electric or rotary beater until like softly-mounded beaten egg whites. Add the tofu mixture to the egg replacer mixture and stir well. Add this to the flour mixture and mix thoroughly.

    Drop rounded teaspoons of the dough into the 1/2 c. sugar and shape them into balls with your hands. Place the balls on the prepared cookie sheets (you will need four, or do two batches of two pans each). Place the balls well apart and do not press down. Bake in the top half of the oven for 12 minutes. Cool the cookies on racks. if not eaten the same day, they should be frozen.

    ***VARIATIONS***

    FUDGE CHEWS: Instead of the oat flour, use 1 c. unsweetened cocoa powder. Use vanilla.

    GINGER CRINKLES: Use 1/2 c. dark molasses instead of corn syrup. Omit vanilla or other extract. Add 1 T. powdered ginger, 1 tsp. cinnamon, and 1/2 tsp. ground cloves. You could also add some chopped candied ginger, if you wish.

    ANISE COOKIES: Use 1 T. lemon extract instead of vanilla and add 1 T. ground anise seeds. Use a light sugar.

    JAM THUMBPRINTS: Use white flour and a light sugar. Use 2 tsp. vanilla and 1 tsp. coconut extract. After the cookies are baked, make a thumbprint indentation in each one and fill each with 1/4 tsp. thick jam, jelly marmalade or lemon curd (you'll need about 5 T. in all).

    OATMEAL CHEWS: Use 2 c. wholewheat pastry flour and 2 c. rolled oats for ALL of the flour. You can use molasses instead of cornsyrup, if you wish, or use Sucanat or brown sugar. Add 1 tsp. cinnamon. If you wish, add 1 c. chopped raisins or other dried fruit.


    HIGHER-FAT COOKIES

    The next three recipes are from my book “Authentic Chinese Cuisine for the Contemporary Kitchen”

    BRYANNA’S ALMOND COOKIES (WHEAT FREE) Makes about 3 dozen
    Serve these with tea, rice wine, or dry sherry for some special friends. They are simple to make.

    1 c. rice flour (brown or white)
    1/2 c. light unbleached sugar, ground fine in a dry blender OR white beet sugar
    2 c. finely ground blanched almonds
    1/3 c. dairy-free margarine (like Earth Balance)
    GARNISH: about 36 toasted whole blanched almonds
    soymilk for brushing

    Preheat the oven to 350 degrees F. Sift the rice flour and sugar together into a medium bowl. Stir in the ground almonds and then work in the margarine. It should form a dough-- if not, add water a few DROPS at a time. Press and roll the dough into small balls and place them on oiled cookie sheets 3" apart.

    Press a toasted almond on the top of each ball. Brush the cookies with soymilk. Bake about 15 minutes, then remove carefully to racks and cool thoroughly before serving. After cooling, they can be stored airtight for a couple of weeks, or frozen.


    BRYANNA’S WALNUT COOKIES Makes 40
    These very rich cookies go well with tea.

    Dry Ingredients:
    1 c. unbleached flour
    3/4 c. wholewheat pastry flour
    1 tsp. baking powder
    1/2 tsp. salt
    Wet Ingredients:
    1 c. dark unbleached sugar or brown sugar or Sucanat
    7/8 c. dairy-free margarine (like Earth Balance)
    1/4 c. soymilk
    1 tsp. vanilla extract
    Other:
    1/4 c. minced walnuts
    40 walnut halves
    soymilk for brushing


    Mix the dry ingredients in a medium bowl. Beat the wet ingredients together in a food processor or in another bowl with an electric beater until fluffy. Add the dry ingredients to the wet, along with the minced walnuts, and stir well. Cover the dough and chill it for 1 hour to 2 days.

    Preheat the oven to 350 degrees F. Divide the dough into 4 equal pieces, then each piece into 10 equal slices. Roll each slice into a ball. Place the balls on three ungreased cookie sheets, at least 2" apart. Press a walnut half into each ball. Brush the cookies with soymilk.

    Bake for 10-12 minutes, or until golden brown on the bottom. Cool on racks. When cool, store airtight.


    BRYANNA’S SESAME SEED COOKIES Makes 2 and 1/2 dozen
    These have been part of my (small) cookie reperetoire for many years. They are not very sweet-- a perfect accompaniment to tea, rice wine, or sherry.

    2 and 1/4 c. unbleached flour
    1/2 c. light unbleached sugar, ground fine in a dry blender OR white beet sugar
    1 and 1/2 tsp. baking powder
    1/4 tsp. salt
    1/2 c. expeller-pressed Asian peanut oil
    1/2 c. soymilk
    1/2 T. powdered egg replacer
    1 tsp. vanilla
    about 1 c. raw hulled sesame seeds for coating
    soymilk for brushing

    Preheat the oven to 375 degrees F.

    Mix the flour, sugar, baking powder, and salt in a medium bowl. Mix the remaining ingredients together in another bowl or beaker with a whisk, then pour into the dry ingredients. Mix into a smooth dough. Shape each rounded tablespoon of dough into an oval loaf shape. Roll in sesame seeds to coat.

    Place the cookies on oiled cookie sheets, brush with soymilk, and bake 15-20 minutes, or just until golden on the bottom. Carefully remove to racks and cool thoroughly. These can be stored airtight for a couple of weeks, or frozen.

    This is one that I did for vegetarian Times magazine in Dec. of 1992;
    BRYANNA'S GINGERBREAD PEOPLE

    Makes about 4 dozen cookies
    1/2 c. margarine (Earth Balance would be good)
    1 c. unbleached sugar or sucanat
    2 tsp. abking soda
    1 tsp. salt
    1 tsp. EACH: ground allspice, cinnamon and ginger
    2/3 c. apple juice or water
    1 and 1/3 c. liquid sweetener of choice; can be fancy molasses, maple syrup, malt syrup or brown rice syrup, or a combo
    7 and 1/2 c. unbleached flour or wholewheat pastry flour, or a combo

    In a large bowl, beat together the margarine, sugar, baking soda, salt, and spices til creamy. Add juice or water and the sweetener. Beat again til smooth (use an electric mixer, if you like). Slowly stir in enough flour to make a stiff dough. Wrap well in plastic and chill for at least 2 hours, or up to 4 days.

    Preheat oven to 350 degrees F. Roll out dough on a floured surface to about 1/4" thick. Cut with your choice of cookie cutters and place cookies carefully on lightly greased cookie sheets. Leave a little space between them. Bake until lightly browned, about 10-15 minutes, checking carefully. Let cool on sheets 10 minutes, then remove to racks to cool. Decorate as desired.


    GINGERBREAD CUT-OUT COOKIES (from Louise Hagler's "Tofu Cookery")


    makes 18 large cookies (or more little ones)

    Blend til smooth and creamy:
    1/2 lb. medium-firm tofu
    1/2 c. oil
    1 c. molasses (light or dark)
    1 c. sugar (unbleached, brown or white, or beet, or sucanat)

    Pour this into a large mixing bowl.

    In another bowl mix:

    7 c. unbleached flour (could use wholewheat pastry flour)
    2 tsp. baking soda
    4 tsp. ground ginger
    2 tsp. cinnamon
    1/2 tsp. allspice
    1/4 tsp. cloves
    1/4 tsp. nutmeg
    1 tsp. salt

    Add one half of the dry ingredients to the wet mix in the large bowl. Stir til smooth, then gradually add the rest of the dry mix. You can mix by hand or with a mixer. You may have to mix the last of it in with your hands, if using a spoon. Chill the dough overnight.

    Preheat oven to 350 degrees F.

    Roll out 1/4 to 1/8" thick. Cut desired shapes and bake on oiled cookie sheets about 8 minutes. Cool on racks.

    CHOCOLATE RASPBERRY LINZER STAR COOKIES
    from Chef beverly Lynn Bennett of vgeanchef.com

    1 1/4 cups unbleached flour
    1 t. cream of tartar
    1/2 t. baking soda
    1/4 t. salt
    3 T. water
    1 T. Ener-G Egg Replacer
    1/2 cup Spectrum Spread non-hydrogenated margarine
    1/2 cup unbleached cane sugar
    1 T. soy milk, rice milk, or other non-dairy milk
    1 t. vanilla
    Veganized Powdered Sugar
    1 cup vegan chocolate chips
    1/2 cup raspberry, cherry, or red currant jelly


    In a medium bowl, sift together the flour, cream of tartar, baking soda, and salt, and set aside. In a large bowl, combine the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the Spectrum Spread, sugar, soy milk, and vanilla, and stir until light and fluffy. Add the dry ingredients to the wet ingredients, and stir until well combined. Cover and chill for several hours or overnight.

    Lightly oil (or spray with a light mist of oil) two non-stick cookie sheets and set aside. Transfer the chilled dough to a floured work surface and divide into thirds. Work with one-third of the dough at a time and keep the remainder chilled until ready to use. Roll out the dough to 1/2-inch thickness. Using a 3-inch star-shaped cookie cutter, cut the dough into an even number of stars, and using a 1-inch round cookie cutter, cut a circle out of the center of half of the stars. Using a spatula, transfer the cookie stars to the prepared cookie sheets, spacing them 1 inch apart.

    Bake the cookies at 425 degrees for 3-5 minutes or until set and the edges are lightly browned. Allow the cookies to cool on the cookie sheets for several minutes before transferring them to a rack to cool completely. Repeat the rolling, cutting, and baking procedures with the remaining cookie dough. Lightly sprinkle Veganized Powdered Sugar over the star cookies with the holes in the center. In a double boiler, place the chocolate chips, cook over medium heat until the chips begin to melt, and then stir until smooth.

    To assemble each cookie: place 1 t. of the melted chocolate chip mixture in the center of the solid star cookies, gently working the melted chocolate chip mixture to the edges of the cookies. Place 1 t. raspberry jelly in the center of the chocolate covering, carefully placing a sugar coated star cookie on top, so that the jelly shows through the cut out circle and the points of the star are lined up. Allow cookies to sit until the melted chocolate hardens. Store in an airtight container and place waxed paper between the layers of cookies.

    Yield: 4 Dozen

    CHEF BEVERLY LYNN BENNETT'S DUTCH ALMOND SPICE COOKIES

    1/4 cup whole almonds
    1 1/3 cups unbleached flour
    1 1/2 t. cinnamon
    1/2 t. ground cloves
    1/4 t. nutmeg
    1/4 t. baking powder
    pinch of salt
    2/3 cup Sucanat
    1/2 cup Spectrum Spread non-hydrogenated margarine
    1 T. rum or apple juice
    1/3 cup sliced almonds, roughly chopped


    In a blender or food processor, place the almonds and process to a fine powder. Transfer the ground almonds to a bowl. Add the flour, cinnamon, cloves, nutmeg, baking powder, and salt, and stir well to combine. In another bowl, place the Sucanat and Spectrum Spread, and beat vigorously with a whisk until light and fluffy. Add half of the dry ingredients to the wet ingredients, stirring well to combine, then add the rum and remaining dry ingredients, and fold well to form a soft dough.

    Transfer the dough to a lightly floured work surface and roll out to 1/4-inch thick. Use a knife to cut into 2-inch squares or cut into shapes using 2-inch cookie cutters. Transfer the cut cookies to a non-stick cookie sheet, spacing them 1 inch apart.

    Bake at 325 degrees for 15-20 minutes or until lightly browned and firm to the touch. Allow the cookies to cool for several minutes on the cookie sheets before transferring them to a rack to cool. Repeat baking procedure for the remaining cookie dough. When the cookies have cooled completely, store them in an airtight container.

    *These cookies are most commonly cut with a windmill-shaped cookie cutter.

    Yield: 36-40 cookies

    Go to http://www.veganchef.com/ for more vegan cookie recipes.

    VEGANIZED POWDERED SUGAR (from veganchef.com)
    2 cups unbleached cane sugar
    1/2 cup cornstarch

    In a blender or food processor, blend sugar and cornstarch for 1 minute. Scrape down the sides and blend an additional 30 seconds. Store in an airtight container.


    VEGANIZED POWDERED SUGAR (MY NOTE: if you can't get powdered beet sugar)
    2 cups unbleached cane sugar
    1/2 cup cornstarch


    In a blender or food processor, blend sugar and cornstarch for 1 minute. Scrape down the sides and blend an additional 30 seconds. Store in an airtight container.


    BRYANNA'S ALMOST NO-FAT BROWNIES Makes 16

    1 c. Sucanat or brown sugar
    4 oz. medium-firm tofu (1/2 c.)
    1/2 c. unsweetened cocoa OR carob powder
    1/3 c. flour
    1/4 c. water
    4 tsp. powdered EnerG egg replacer
    1 T. coffee or coffee substitute granules
    2-3 tsp. vanilla or liqueur
    1 and 1/2 tsp. vinegar
    1/2 tsp. salt
    1/2 tsp. baking powder
    1/2 tsp. baking soda
    HIGHER FAT OPTION: 1/4 c. chopped nuts


    Preheat the oven to 350 degrees F. In the food processor mix until smooth the sugar, tofu, cocoa, water, egg replacer, coffee granules, vanilla and vinegar.

    In a medium bowl whisk together the flour, salt, baking powder and soda. Add the cocoa mixture and mix briefly. Add nuts, if using.

    Pour the mixture into a nonstick or lightly-oiled or sprayed 7x11" or 8x8" cake pan. Spread evenly. Bake 25 minutes. Cool on a rack in the pan, then cut into 16 bars.

    **********************************
    Julia says that it's important to do everything in this recipe in the order listed!


    Julia Dream's Fat Free Fudge Brownie
    PREP:20 MIN BAKE:25-35 MIN
    Heat oven to 325°. Line 8x8 metal baking pan with aluminum foil. Quick mist with PAM, set aside. (makes it easier to cut and for cleanup)
    3/4 cup + 2 tbsp CAKE flour
    1/2 cup DUTCH cocoa powder
    1/2 tsp baking powder
    1/4 tsp salt
    Sift flour into bowl, add remaining dry, mix lightly with fork to blend, set aside.
    3 tbsp plum baby food
    3 tbsp DUTCH cocoa powder
    1/2 tbsp vanilla
    1 tbsp water
    2 tbsp sugar
    Combine all in bowl till smooth, set aside.
    1 1/4 cups sugar
    2 tbsp water
    Stir till combined. Beat in cocoa mixture on MED till smooth.
    3 tbsp soy flour
    6 tbsp water
    Stir soy flour into water till smooth with a fork, pour into cocoa mixture, beat on MED till combined. Add dry, beat on LO till just blended. Pour into pan. Bake 25-35 MIN till top is set and edges are pulling away from sides (don't want it looking wet in center). Cool completely on wire rack before cutting. To ease cutting when COMPLETELY cooled, store in fridge 30 MIN. Then lift foil out of pan, pull foil back and cut. This makes for pretty bars. If you JUST WANT 'EM NOW, lift foil out of pan, pull foil back and cut straight up and down with chilled thin metal spatula for least amount of sticking.
     
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