December 11, 2012

Christina's Lemon Drop Cookies

Recipe: Lemon drops

A few months ago when I encountered The Sweetest Vegan's site, I tried to make lemon drops, and for some reason, my version of her recipe sucked.  I couldn't get the right consistency for the dough and it didn't have enough of a lemon taste to it.  So I changed some stuff around and I presented these to the writer's workshop.  Five minutes after I put these down on the table, they disappeared.  So I'm posting my version here.

It's slightly more bitter and has a crumbly texture, like a short bread, but it's great with a cup of hot tea, or if you're looking for an alternative to chocolate chip this holiday, look no further.

3 cups white flour
2 cups white sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
dash of ground ginger
Rind of 2 lemons
1/5 cup lemon juice
1/2 cup vegan butter (make sure it's cold)
1/2 tablespoon vanilla extract

For the lemon glaze
1/4 cup agave nectar
1/2 cup lemon juice

1.   In a large bowl combine flour, sugar, salt, baking soda, baking powder and ginger.

2.  Next, shave your lemons to get the rind (or is it peel?).  Anyway, this is really important.  To get the most intense lemon flavor, you want to use the wide side of a cheese grater-- the side with the larger holes.  This way you'll get more lemon peel and since it's wider it'll be more intense in the lemon drops.

3.  Combine the lemon rind with the dry ingredients and sift together until thoroughly combined.  Next, make a well in your mixing bowl and add the lemon juice, vegan butter and vanilla extract.  Using an electric mixer mixture through until it has a crumbly texture to it.  The batter should have a cool yellow hue to it as well.

4. Then put your batter in the freezer for 15 minutes.  Preheat your oven to 350 F (or 170 C).  Do some chores, get some writing done, play with your cats, or practice your Gangnam Style while waiting.  

5.  On a lightly oiled cookie sheet lined with parchment paper, drop your batter onto the sheet.  You can use a spoon. However, since the dough is going to be crumbly, just use your hands.  

6.  Bake for 10-12 minutes, or until slightly golden.  

7.  While that's baking, make your lemon glaze.  In a shallow bowl just combine the agave nectar with the lemon juice.

8.  Once the drops are cooled, splatter a spoonful of the glaze onto them.  You can let cool completely or serve them slightly hot.  Try not to break up a fight over the last one, should one occur (This kinda happened at the workshop).

Makes about 3 dozen.