I love cookies, oranges, and almonds. I love them separately. As of Friday, January 11th, 2013, I love them together. Really love them. Together.
For some reason, we’ve had alot of oranges and almonds laying around our house lately–probably because oranges are in season and on sale at the grocery store and because, well, almonds are my husband Jonathan’s favorite snack. For days now, I’ve had oranges and almonds not just laying around my house, but flying around in my head. First they were muffin-like thingies, then sweet rolls, then I got a craving for something sweet and small. Cookies! Of course!
And so, after some browsing around on the world wide web, I found a veganizable recipe for orange cranberry cookies with white chocolate chips. Sounds scrumptious, doesn’t it? I changed that recipe quite a bit. In fact, I really only used it for the ratio of flour to sugar to orange juice and butter (I, of course, used earth balance.)
With some beating around in a bowl and a short bake in the oven, these sweet, tart, crunchy-on-the-outside, chewy-on-the-inside, orange-creamcicle-like cookies were born. And you’ve just got to make them.
You won’t be disappointed.
Quick item of business: Until further notice, I will be posting new recipes on Vegan Yumminess most every Sunday, Tuesday, and Thursday.
See you Thursday! 🙂
Glazed Orange Almond Cookies
- 1/2 cup vegan margerine (I use earth balance)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 tablespoons orange juice concentrate
- 1 teaspoon orange zest (plus more for garnish)
- 1 1/2 teaspoon Ener-G egg replacer (powder only)
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
- 1/2 teaspoon salt
- 1 1/2 teaspoon Ener-G baking powder (or 1/4 teaspoon baking soda)
- 1 1/4 cup all purpose flour
- 1/4 cup sliced almonds (plus more for garnish)
- 2/3 cups confectioner's sugar (or more, depending on your glaze thickness preference)
- 1-2 tablespoon orange juice concentrate (depending on your glaze thickness preference)
- sparkling sugar (for garnish)
|Preheat oven to 350 degrees Fahrenheit.|
|Whisk first 9 ingredients until well incorporated in a large mixing bowl. Add baking powder, flour, and almonds and mix.|
|Form heaping tablespoon sized mounds of dough, and place them on a prepared cookie sheet.|
|Bake at 350 degrees F for 8-10 minutes, or until cookies are just starting to turn golden brown on the edges.|
|Allow to cool on cookie sheet for a minute or two before transferring them to cooling rack.|
|To make your glaze, mix about a tablespoon of orange juice concentrate and 2/3 cup confectioner's sugar with a small wire whisk in a small bowl. Drizzle the frosting/glaze over your mostly cooled cookies and sprinkle with sliced almonds, orange zest, and sparkling sugar to garnish while the glaze is still nice and wet.|
|Allow glaze to harden slightly, then store in an airtight container for up to 7 days. (But, you'll probably have eaten them all long before 7 days is up. 🙂|
I roll my cookie dough roughly into balls, then push them into the cookie sheet with my fingers, so they don't look too perfect. I like rough edges. 🙂