Friday, December 12, 2014

Pistachio Rosewater Sugar Cookies {Vegan}

The Christmas baking has officially commenced here at Kitchen Grrrls HQ! We thought we should get moving since you know Christmas is less than 2 weeks away! We are trying all-new recipes this year for our cookie spread. You've gotta keep things exciting and fresh, right?!

Here are some delectable cookies which are a bit classier than your average sugar cookie. (Hence the pearls in the pictures). Allow us to introduce you to Pistachio Rosewater Sugar Cookies from the always amazing Veganomicon

Pistachio Rosewater Sugar Cookies
Adapted from Veganomicon

1 1/4 cups vegan cane sugar
1/2 cup canola oil
3 tablespoons unsweetened original almond milk
1 tablespoon rose water
2 teaspoons pure vanilla extract
1 tablespoon fresh orange juice
1 teaspoon freshly-grated orange zest
1/4 cup cornstarch
1 3/4 cups AP flour

1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup shelled and finely chopped pistachios

DirectionsPreheat the oven to 350 F, and prepare 2 baking sheets with silpats or grease them.

Whisk together the sugar, oil, milk, rose water, vanilla extract, orange juice, and zest.

Next, add in corn starch, whisking until it dissolves.

Then add in the AP flour, baking powder, salt, and finally cardamom.

Form the dough into balls, about 1 tablespoon big.

Then press one side into the chopped pistachios to flatten the cookie slightly. Place pistachio-side up  on the baking sheet. You should get about 15-16 on each sheet. They spread a little so leave some space between them.

Bake for 13 minutes exactly. Take out of the oven and allow to cool on the sheet for 5 mins. Then, move to a cooling rack.

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