The clouds parted, the sun shone down and it's possible that angels were singing (or maybe that was just the Santa Clause parade that I heard). There it was. In all of its glory. Holly Nog.
I had 5 dozen cookies to bake. I'm fairly confident that I must have been drinking and possibly eating ice-cream cake when I thought that a cookie exchange would be a good idea. Cookie exchanges don't always turn out well.
A cookie exchange is not a great time to experiment with vegan, no fat, no sugar, no taste cookies.
With that advice in mind I decided on Coconut Holly Nog Sugar Cookies. These cookies look pretty plain but they are packed with flavour and are excellent for dipping! I also decided on chocolate ginger chunk but I'll save that for another day.
Coconut Holly Nog Sugar Cookies
1 C unbleached all-purpose flour
1C wholewheat pastry flour
2 tsp cinnamon
1 tsp cardamom
1 tsp cloves
2 tsp baking powder
1/2 C +2 Tblsp Earth Balance (butter or margarine work as well)
1/3 cup turbino sugar
1/4 C Holly Nog (Vitasoy brand)
1/2C grated unsweetened coconut
4 Tbsp turbino sugar ( optional for rolling cookies)
Preheat oven to 350 F. Place baking stone in the oven so that it can preheat as well.
In a small bowl combine flour, baking powder, spices and coconut and set aside. In a medium bowl cream Earth Balance , sugar & Holly Nog (it will look a little curdled). Add flour mixture to wet ingredients.
I opted not to roll the cookies in sugar but if you wanted them to look a little less plain I would suggest doing so. Roll dough into 1 inch balls and roll in sugar. Place several inches apart on baking sheet. Use the tines of a fork or the bottom of a glass to flatten cookies. Bake 10-12 minutes until golden. Allow cookies to sit for about 5 minutes before placing them on a cooling rack.
|Too much nog!|