Wednesday, June 3, 2015
Vegan Lemon Coolers
On Saturday night I made Vegan Lemon Coolers. It was so much fun. The kitchen smelled of lemon zest, and the windows were open so the house was full of frog songs. Rob was nearby, sweeping up piles of catnip and cat fur and legions of toy mice, and I was talking in a merry voice, saying things like “Darn, I put in too much baking powder” and “Darn, all my dough balls are coming out different sizes.” I’m a terrible baker.
Luckily, the coolers turned out tasty despite my lack of skill. They were so easy. I found the perfect recipe on Savory Experiments and veganized it.
Rob and I ate our cookies in the living room that night while watching Silicon Valley and Daredevil. Usually our cats hang out with us, but not this time. They were "camping" on the breezeway. See, in summer they like to sleep out there in the pie safe, turning the shelves into bunk beds. They sleep one cat per shelf, with little Carl on the top shelf. (Leftover cats sleep on the table.) They sigh and stretch in the warm air as moths and fireflies dance like dream creatures just outside the screens.
Vegan Lemon Coolers
1/2 cup vegan butter
1 cup sugar
1/2 tsp vanilla
1 1/2 tsps Ener-G egg replacer
2 Tbls water
1 tsp lemon zest
1 Tbls lemon juice
1/2 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cups flour
1 cup powdered sugar
In a large bowl, add the butter and sugar and beat with an electric beater until light and fluffy. Add the vanilla.
Whisk the egg replacer and water together in a small bowl until frothy. Add the "egg" to the sugar, butter, and vanilla.
Add the lemon juice and lemon zest and mix again.
Whisk the salt, baking powder, baking soda, and flour together in a medium-sized bowl. Add the dry ingredients to the wet ingredients and mix again until well blended.
Place the powdered sugar in a shallow bowl. Form the dough into 1-inch balls and roll in powdered sugar. Arrange the balls on a cookie sheet lined with parchment paper.
Bake at 350 degrees for 10 to 12 minutes.