Glazed Orange Almond Cookies
Ingredients
- 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)
Directions
Step 1 | |
Preheat oven to 350 degrees Fahrenheit. | |
Step 2 | |
Whisk first 9 ingredients until well incorporated in a large mixing bowl. Add baking powder, flour, and almonds and mix. | |
Step 3 | |
Form heaping tablespoon sized mounds of dough, and place them on a prepared cookie sheet. | |
Step 4 | |
Bake at 350 degrees F for 8-10 minutes, or until cookies are just starting to turn golden brown on the edges. | |
Step 5 | |
Allow to cool on cookie sheet for a minute or two before transferring them to cooling rack. | |
Step 6 | |
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. | |
Step 7 | |
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. :) |
Note
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. :)