This luscious little cake-y slice of heaven is light and fluffy and
everything you want with your afternoon cuppa. It’s so quick to throw together
that you might want to get the other tea things made first.
Cookie Dough
3 TBLSP all-purpose
flour
½ teaspoon cornstarch
Pinch of baking powder
Pinch of cream of tartar
Pinch of salt
½ TBLSP vegan margarine,
softened
½ TBLSP sugar
1/2 TBLSP almond milk
A dash of vanilla
extract
Cinnamon Sugar
1 teaspoon granulated
sugar
2 shakes of ground
cinnamon
Preheat oven to 350 degrees Fahrenheit. Cover
a cookie sheet with parchment paper. Well, just a little bit, enough for two
cookies.
Make
the Cookie Dough:
1. In a small bowl, combine the flour,
cornstarch, baking soda, cream of tartar, and salt.
2. In another small bowl, shmush the butter until
it’s soft. Cream in the butter and keep shmushing until it’s a little fluffy.
Add in the almond milk and vanilla and keep shmushing until it’s amalgamated.
In such a small quantity, it won’t completely combine. That’s okay. If you’re
REALLY serious, you can use a whisk, but why dirty another tool?
3. Add the flour mixture to the butter mixture
and combine until it’s smooth.
4. Shape the dough into two 1-inch balls and
flatten them into 2-inch disks.
Make
the Cinnamon Sugar:
Combine the sugar and
cinnamon in a little bowl. I use the same little bowl I mix wasabi and soy
sauce together for dipping sushi. Itty bitty. Or, you could wipe out the bowl
you mixed the flour in and use that.
Assemble
the Cookies:
1. Roll each dough ball in the cinnamon sugar and
place 1 ½ inches apart on the baking sheet.
2. Bake for 10-12 minutes, until they look dry on
their tops and are lightly browned on the bottom.
3. Let them cool on the cookie sheet or they will
crumble.
No comments:
Post a Comment