This is a VEGAN COOKIE SWAP – and you’re invited!
Midnight Munchies & More is making Swedish Tea Balls…so check out Cherise’s video here:
And The Vegan Test Kitchen is making Double Chocolate Peppermint Cookies! YUMMMM! Here’s Eli’s recipe:
Now, my VEGAN COOKIE is inspired by Wham!s “Last Christmas” from 1984. In the video, someone is serving up a flamed Christmas Pudding. So I took a few ingredients from that traditional English dessert and I turned it into a vegan cookie! Here’s how you make it:
First, make the boozey fruit.
1/4 cup dried cherries
1/4 cup dried oranges
1/4 cup raisins
1/4 cup candied pineapple
2 TBSP candied ginger
1/4 cup slivered almonds
2 TBSP lemon juice
2 TBSP rum
Zest of 1/2 lemon
Mix all of the above ingredients and let them soak overnight. (4 hours is fine. 8 hours is better.)
To make the dough:
1 stick vegan butter (Earth Balance is great!)
1/3 cup brown sugar
1/4 cup white sugar
1 tsp pumpkin pie spice
1/2 tsp all spice
1 TBSP apple sauce or apple butter
pinch of salt
Beat all of the above ingredients together until light and fluffy. Add in 1 and 1/3 cups flour in batches. Mix thoroughly.
Drain the fruit and add to dough mixture. Fold in the fruit. When everything is mixed well form the dough into a cylinder. Wrap the dough in plastic and chill for 4-8 hours.
When dough is thoroughly chilled, slice cookies from the cylinder and place on cookie sheet. Back at 350 degrees for 18-21 minutes.
While cookies are cooling, make the drizzle.
2/3 cup powdered sugar
2 TBSP rum
2-3 TBSP lemon juice
Mix sugar, rum and 2 TBSP of the lemon juice and stir until smooth. Add the remaining juice if you need to thin out the drizzle. With a fork or spoon, drizzle the glaze over the cookies. The glaze will harden in about 15 minutes.
This recipe should make 1 1/2 dozen cookies. maybe a few more.
Now, you totally need to listen to “Last Christmas” from Wham!
Happy vegan holidays!!!