Bake it up...
This past weekend Jaime, our friend Audra and myself baked cookies. This is one of the recipes we used. They tasted great, a really unique flavor that was tangy and sweet, with a crunchy texture. A lot of work compared to your basic chocolate chip, but worth it!
Pistachio-Rose Water Cookies
from the cook book "Veganomicon" by Isa Chandra Moskowitz and Terry Hope Romero
Ingredients:
1 1/4 cups sugar
1/2 cup canola oil
3 tablespoons rice milk or soy milk
1 tablespoon rose water (see note)
2 teaspoons pure vanilla extract
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
1/4 cup cornstarch
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup shelled pistachios, coarsely chopped
Preheat the oven to 350 degrees. Lightly grease two cookie sheets with shortening, or spray with cooking spray.
In a mixing bowl, whisk together the sugar, oil, rice milk, rose water, vanilla extract, lime juice and zest. Add the cornstarch and whisk until dissolved.Add the flour, baking powder, salt and cardamom. Mix well.
Roll the dough into balls about 2 teaspoons in size (a bit smaller than a walnut) and dip the tops into the chopped pistachios. Press pistachios into the ball to flatten each cookie slightly.
Place the cookies, nut side up, about 2 inches apart on the baking sheets. You should be able to fit 16 on a standard baking sheet.
Bake for 13 minutes. The cookies will be soft, but will firm up as they cool. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to a cooling rack to cool completely.
(Makes 32 cookies)
Jaime mixing and adding.
Me chopping nuts.
Jaime and Audra putting them on the baking sheet.
Ready for baking.
All done and ready to eat!
Also note the awesome Silpat we used instead of greasing down the pan each time. Way more convenient! And I noticed the cookies are less likely to burn on the bottom too.
Pistachio-Rose Water Cookies
from the cook book "Veganomicon" by Isa Chandra Moskowitz and Terry Hope Romero
Ingredients:
1 1/4 cups sugar
1/2 cup canola oil
3 tablespoons rice milk or soy milk
1 tablespoon rose water (see note)
2 teaspoons pure vanilla extract
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
1/4 cup cornstarch
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup shelled pistachios, coarsely chopped
Preheat the oven to 350 degrees. Lightly grease two cookie sheets with shortening, or spray with cooking spray.
In a mixing bowl, whisk together the sugar, oil, rice milk, rose water, vanilla extract, lime juice and zest. Add the cornstarch and whisk until dissolved.Add the flour, baking powder, salt and cardamom. Mix well.
Roll the dough into balls about 2 teaspoons in size (a bit smaller than a walnut) and dip the tops into the chopped pistachios. Press pistachios into the ball to flatten each cookie slightly.
Place the cookies, nut side up, about 2 inches apart on the baking sheets. You should be able to fit 16 on a standard baking sheet.
Bake for 13 minutes. The cookies will be soft, but will firm up as they cool. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to a cooling rack to cool completely.
(Makes 32 cookies)
Jaime mixing and adding.
Me chopping nuts.
Jaime and Audra putting them on the baking sheet.
Ready for baking.
All done and ready to eat!
Also note the awesome Silpat we used instead of greasing down the pan each time. Way more convenient! And I noticed the cookies are less likely to burn on the bottom too.