2.21.2013

Pretty in pink cookies and (almond) milk

I'm a big fan of sugar cookies.

And I'm not talking about the soft, puffy, must-be-covered-in-icing variety here.

I'm talking about the chewy kind that only results from the perfect melding of softened vegan butter and sugar.

I'm also a really, really big fan of vegan white chocolate chips. (If you haven't invested in any of these, I highly suggest hopping on the internet and ordering them right away, you've been missing out and there's just no need for that).

Normally, when I'm having a serious sweet-tooth craving, I whip up a batch of super simple sugar cookies or the perfect chocolate chip cookie. But lately, every time I open the cabinet I have a big ole' jar of maraschino  cherries staring me in the face.

It's not that I'm particularly in love with maraschino cherries, the truth is I planned on using them in a super fancy cherry cookie during the holiday season, but never quite worked up the effort while busy being giant pregnant.

So finally, I decided it was time to do something with those cherries. And for good measure, I decided to use my go-to sugar cookie recipe and white chocolate chips too, just to make sure this cookie couldn't suck.

And guess what? It surpassed any and every expectation I didn't have for it.



Pretty in pink cookies and milk
(Makes 24)
Ingredients: 
2 1/4 cups white flour
1 1/2 cups sugar
12 ox jar maraschino cherries
1 1/2 sticks vegan butter
1 cup vegan white chocolate chips
1/4 cup water
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla extract
1 tsp salt

Directions:
Preheat oven to 350 degrees. In a medium to large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir in softened butter, water and vanilla extract. In a food processor or blender, dump in the 12 oz jar of cherries and blend up until pureed. Stir in cherry mixture (this will serve as your egg replacement and a moisturizer for the cookies). Last, but definitely not least, stir in vegan white chocolate chips. I advise one cup, but you can add more or less according to your taste.

On a greased cookie sheet, use a spoon to drop medium, one-inch sized cookie dough balls. Bake for 8-12 minutes (depending on your oven). The cookies are done when the edges just barely start to brown.

Let them cool, or don't. Just dive in and devour them!

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4 comments:

  1. These look so good, and who doesn't like a pink cookie?

    ReplyDelete
  2. what vegan butter comes in sticks? and those indeed look pretty and delicious

    ReplyDelete
  3. Earth Balance vegan buttery sticks! They have them at most health food stores in my area :)

    ReplyDelete