Easy to make and even easier to eat cookies that are a sooo good I promise you’ll want to eat more than one!!
An inexpensive super fruit that contains so many benefits. It adds not only a burst of flavor but also imparts serious health benefits- not only infusing your body with vitamin c and folates but acting as an internal cleanser and tonic. The antiseptic properties disinfect you internally. Lemon also stimulates the digestive system and helps to elevate bloating, revs up the metabolism and freshens your breath. It also helps to fight bacterial infections and fungi.
This recipe calls for the zest, so let me concentrate on the benefits of the peel.
Lemon peels contain salvestrol Q40 and limonene, which have been shown to prevent and treat cancer.
Lemon peels are rich in the mineral potassium which helps in maintaining your heart function, and digestive capabilities. Lemon peels also (and very importantly) reduce high blood pressure and stroke risk.
The basil leaf which is sweet, slightly minty, and mildly peppery. It’s full of antioxidants that help to protect us against premature aging, protect our cells with its strong antibacterial properties. It can help if you suffer from constipation, stomach cramps or indigestion. Basil will help you ward off colds and respiratory infections as well. It is a great source of magnesium, also contains a good amount of other minerals like potassium, manganese, and iron.
Try this simple recipe and make yourself some light, delicate cookies with a slightly sweet citrus twist. You won’t find anything overpowering here! Just a quick treat that will satisfy and revive you. All the ingredients are good for you and won’t weigh you down. You won’t experience that tell-tale sign you’ve eaten something bad- that sluggish feeling that makes you yearn for a nap afterwards. Just a light, tasty, good for you treat!
1. Combine flour, baking soda, and salt
2. Add softened spread, agave, basil, and lemon zest
3. Mix thoroughly
4. Use cookie cutters or roll into small balls, then press on parchment lined baking sheet
5. Bake at 300 F for 6-8 minutes
6. Let cool for one hour
• I tried this recipe several times using different vegan spreads. I found that they really vary. Some produce results that are more flaky, some drier, and some creamier. (The one I chose)
I used earth balance vegan buttery sticks and found the cookies a little dry, used the earth balance soy free vegan spread from the tub and found them flaky, the edges crumbled a little, but the taste was better. I had the creamiest, richest and best tasting (in my opinion) cookies using smart balance 100% vegan whipped buttery spread from a tub container.
• I tried slicing up the zest and basil very finely once and a second time leaving the pieces a little larger. I preferred the taste and appearance when I sliced them into larger pieces.
• Do not overcook, they become brittle and break apart. As delicious as they are properly cooked, they are not nearly as tasty if overdone. A minute makes a big difference!
Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian.
She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane.
She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career.
Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans.
She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.