Processor Cinnamon Cookies
"Modeled on the traditional Mexican shortbread cookies, this is a vegan form. They are very tasty and crunchy once hardened, and keep quite well."
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
30-36 cookies
ingredients
- 3⁄4 cup oil (omega 3 canola or sunflower would be fine)
- 3⁄4 cup light cane sugar
- 1⁄3 cup water
- 1 tablespoon cinnamon
- 1⁄2 teaspoon salt
- 1 tablespoon vanilla extract
- 3 1⁄4 cups unbleached white flour
directions
- Process oil, sugar, and water until the sugar is completely dissolved.
- Add cinnamon, salt, and vanilla, and process again.
- Adding a little at a time, blend in up to 3 1/4 c unbleached white or all-purpose flour, processing between each addition.
- When the dough is firm but elastic, neither falling apart nor stiff, stop adding flour.
- Wrap the dough in plastic wrap in a tubular form and chill overnight or freeze until firm.
- Cut 1/4 inch slices through the wrap with a sharp knife, discard the wrap peelings.
- Bake cookies at 350° F for approximately 15 minutes. Adjust for altitude as need be.
- Cool on wire rack, store in air-tight container or refrigerator. They will keep nicely for quite a while.
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Reviews
-
So easy to bake and very tasty!
RECIPE SUBMITTED BY
Karyl Lee
United States
I am a working artist with a continuing culinary practice in special recipe design- I like to make jams and jellies, salsa and pasta sauce from locally sourced or personally grown produce. At the local farmer's market my friend and I sell muffins we make and also seeds from Seed Savers Exchange, which takes seriously the preservation and protection of heirloom varieties from around the world. I have self-published a children's book I illustrated and am
working on a followup book with the author that continues the story of "Sophie, Circus Mouse", the first title.
The illustration above is one I created for a local orchard's street sign.
