Lemon Tea Cookies
Cookies:
3 tablespoons water
1 tablespoon flax seeds
1/2 cup nondairy milk
2 teaspoons lemon juice
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nondairy margarine
3/4 cup sugar, to preference
1 teaspoon grated lemon rind Lemon Glaze:
3/4 cup sugar
1/4 cup lemon juice
1. Preheat oven to 350 degrees F. For flax mixture: In a cup, stir together water and flax seeds; set aside. For buttermilk: In another cup, stir together nondairy milk and lemon juice; set aside.
2. In a bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, beat nondairy margarine for 30 seconds, then add sugar and beat until fluffy.
3. Add flax mixture and lemon rind; beat well. Alternate stirring the dry ingredients and soured milk into the wet ingredients.
4. Drop from a teaspoon onto an ungreased cookie sheet. Bake for 12 to 14 minutes. Remove at once onto a wire rack. While baking, mix together the lemon glaze to be brushed on the cookies while cooling.
SO HOW'D IT GO?
I made these over the weekend and they did not last long. I followed the recipe, but I stirred a cup of frozen blueberries into the dough at the end and I added lemon zest to the icing to make it pop with more lemon flavor. They were not "pretty", but they were amazing cake like cookies. Will be making these alot in the future. ;)b
I just made these, although I cut the recipe in half. I also replaced the flax seed with soy yogurt and the margarine with applesauce, so that my cookies could be low-fat. When I got my pans out of the oven, I had tiny lemon pancakes instead of cookies. I served them to my non-vegan mom, dad, and sister with maple syrup, and they loved them! In fact, they continued to eat my "pancakes" without the syrup altogether. The batter was delicious! I'm sure if I had followed the recipe, I would have had really good cookies!
I am making these cookies right now and boy are they tasty. This is my first vegan treat EVER! I am trying to come away from certain types of food in my life. I hope these hold out until my husband gets home, because these are really good.
yup, these were pretty much stellar cookies. Even without the glaze they were mega tasty, and lovely and fluffy. I was skeptical of the volume, but I made them small and got about the right number which was good.
I'd definitely make these again.
These cookies were so AMAZING !!! :)>>> But I do not know how u were able to get 48 cookies out of the batter ??? I made each cookie out of 1 tb of batter and I was only able to get 16 cookies out of the batter?? :'(
The recipe calls for a teaspoon (tsp) of batter each, not tablespoon (tbsp)... a tbsp = 3 tsp, so that's why you got (exactly!) a third less :)
These cookies are light and fluffy, zesty --- and heavenly, too ;). They're like cake and cookies wrapped up into one delightful, decadent combination.
My father-in-law fell in absolute LOVE with these. I'd made them little button sizes and left about 1 1/2 dozen on living room table. Before he went to work he asked if he could take them (ALL of them), and looked pretty pleased when I let him.
Needless to say, they were all gone by the time he got back.
Lovely recipe! I halved it and made bigger cookies with tablespoons of the dough. These rose a little and have a light, slightly cakey feel to them and a crisper outside. I put powdered sugar over one but I know they'll be great without it, too. Very quick and simple to make.
These are amazing cookies! I'm such a citrus-lover and these really satisfied me. VERY easy to make and will be making hem again soon! :)
These have to be my favorite thing I've made off this site so far. I'm a huge lemon fan, and these hit the spot. Amazing!
Oh My God! :)>>>
These are like little puffs of lemon heaven! I followed the recipe exactly. No issues, no problems, just deliciousness! This is a keeper. Lemony sugar cookies... what a perfect combination!!!
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