SNICK­ER­DOO­DLES

Raise Vegan - - Live -

( Yields about 2 dozen)

In­gre­di­ents: • ½ cup ve­gan but­ter

• ⅔ cup + 3 tbsp or­ganic cane sugar, di­vided

• 1- ½ cups all- pur­pose flour

• 1 tsp cream of tar­tar

• 1 tsp bak­ing pow­der

• ½ tsp bak­ing soda

• 1- ½ tsp + 1 tsp cin­na­mon, di­vided

• 1- 2 tbsp al­mond milk

• 1 tsp vanilla ex­tract

• 1 tsp al­mond ex­tract

• 1 tsp lemon juice

• ¼ tsp salt ( omit salt if us­ing a salted but­ter, such as

Earth Balance) Method:

1. Pre­heat oven to 375 º F and line a bak­ing sheet with parch­ment pa­per or a sil­i­cone mat.

2. In a small bowl, com­bine 3 ta­ble­spoons sugar and 1 tea­spoon cin­na­mon, set aside. In the bowl of your stand mixer, cream to­gether the but­ter and sugar, then mix in the lemon juice, vanilla and al­mond ex­tracts.

3. Re­move the bowl from the mixer and stir in the flour, cream of tar­tar, bak­ing pow­der, bak­ing soda, 1- ½ tea­spoons cin­na­mon and salt. The dough will be crumbly.

4. Add in 1 ta­ble­spoon al­mond milk, if the dough is still too dry, add more milk 1 tea­spoon at a time un­til it forms a dough.

5. Roll the dough into 1- ½ inch balls and roll each one in the cin­na­mon- sugar mix­ture. Place 2 inches apart on the pre­pared bak­ing sheet.

6. Bake for 10 min­utes. Al­low to cool slightly be­fore trans­fer­ring to a wire rack to cool com­pletely.

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