I don't know if you subscribe to VegNews, but I love getting their emails in my inbox. Every now and then, a recipe just catches my eye, and this cookie recipe was one of them. It arrived just before Chanukah, and I was in the mood for a sweet little dessert I could enjoy as the lights of the menorah were flickering and my adorable cousins were playing dreidle. This recipe is super simple, and went faster than any of the other desserts that were served that night. The best part (other than the taste) is that you can make the whole thing in one bowl with a hand mixer. For 24 cookies, you will need the following ingredients:1/2 cup margarine (I used Earth Balance)
1 cup packed brown sugar1/2 teaspoon baking soda1/2 teaspoon cornstarch1/2 teaspoon vanilla1/2 teaspoon almond extract1/4 teaspoon salt3 tablespoons non-dairy milk 1-1/4 cup floursalt, for sprinklingPreheat the oven to 400 degrees.Using an electric hand mixer, mix margarine and sugar. Add baking soda, cornstarch, vanilla, almond extract, salt and milk. Mix well and add in flour.Using a tablespoon-sized scopp, place 12 level scoops on an ungreased baking sheet and bake for 7 minutes (I let mine cook for 10.) Let cool on cookie sheet before transferring to cooking rack or plate. Sprinkle with salt and enjoy!**Note:
I used almond milk as my non-dairy option. The almond flavor is noticeable so if that is not your preference, use 3/4 teaspoon vanilla extract, eliminate the almond extract, and add a pinch of cinnamon.
