Prep 1 hr
Cook 20 mins
I made these simple but elegant cookies this morning. I was looking for something to send back home for Christmas and I think these would be great. They have very little sweetener in them so these would be good for people who are watching their sugar intake. I made mine with lime and Clementine flavors, but you could use lemons or oranges also. I made half the recipe of lime and half of the Clementine. The original recipe comes from The Betty Crocker Holiday Book. I made mine Vegan but you can use regular ingredients if you wish. Please note that I baked these cookies in 2 batches, that accounts for the 20 minute cooking time. One batch would only take 10 minutes.
FOR THE COOKIE
- 1 cup vegan margarine (softened)
- 1⁄2 cup powdered sugar
- 1 teaspoon citrus juice (fresh squeezed is best)
- 2 cups whole wheat pastry flour (I used Bob's Red Mill)
- 1⁄4 cup organic spelt flour
- 1⁄8 teaspoon salt
- 2 teaspoons grated citrus peels (of your choice)
FOR THE ICING
- 1 cup powdered sugar
- 1 teaspoon grated citrus peel
- Preheat oven to 400'F. If you are using a dark or nonstick cookie sheet, heat the oven to 375'F.
- In the bowl of a stand mixer beat the margarine, sugar and citrus juice on medium speed until well combined and smooth. Beat in the flour, salt and 2 teaspoons of the citrus peel.
- Shape the dough by level tablespoons into crescent shapes, about 2 inches long. On an ungreased cookie sheet place each crescent 1 inch apart.
- Bake 6 to 10 minutes or until the edges begin to brown.
- Meanwhile in a small bowl, stir in 1 cup powdered sugar and 1 teaspoons citrus peel with a fork. Roll the warm cookies in the sugar mixture. Place on a cooling rack and roll in the sugar again.
- This recipe works at high altitudes with no changes.
- Note: Bake one sheet of cookies at a time and place on the middle oven rack.
- Bon Appetit!