Vegan Christmas Cookies: Glazed Almond Cinnamon Shortbread

December 15, 2014

Vegan Christmas Cookies: Almond Cinnamon ShortbreadBaking Christmas cookies is kind of a thing in my family, but as this fall and winter were a bit hectic for me I started off thinking I’d skip the tradition and do something else instead. Well, the guilt monster knocked at my door carrying a spatula and festive apron: so instead of last year’s seven batches, I only made three, plus a some individual loaves to give as gifts. What can I say? I’m a creature of habit.

This recipe is new, but I was so pleased with the results I’ll add it to my growing list of vegan cookie recipes for future years. Bite-sized and more spicy than sweet, they are great finishing touches to a holiday party cookie display that, unlike garnishes of wilted parsley, will disappear before you know it. You may want to double the recipe (trust me).

Vegan Glazed Almond Cinnamon Shortbread

2 dozen small cookies

Ingredients:

2/3 cup whole-wheat flour

1/3 cup almond flour

2 Tbp cinnamon

1/2 tsp salt

1/4 cup unsweetened applesauce

1/4 cup canola oil

1/2 tsp vanilla extract

1/2 cup confectioners’ sugar

 

You can flatten and reshape the slices as you go when using the log method vs. cookie cutters.

1. Combine applesauce and oil in a large bowl. Add vanilla, cinnamon, and salt. Add flours, 1/3 cup at at time, stirring well between each addition. Shape the dough into two small (or one large) log about 1-1/2 inches in diameter and wrap in saran wrap. You may keep the dough in a circular shape or form into another shape (as pictured, I made my cookies rounded squares). Refrigerate for 2 hours, or up to 3 days.

2. Preheat oven to 350 degrees. Cut dough into 1/4-inch slices with a very sharp knife or unwaxed, unflavored dental floss. You may need to reform the dough into shapes if the slices get squished while cutting.* Place on a parchment-lined baking sheet, and bake for 10-12 minutes or until firm and dry around the edges. Let cool completely on wire racks.

3. Meanwhile, whisk the confectioners’ sugar with 1/2 teaspoon of water, adding the water slowly in small amounts to achieve the consistency of a thick glaze. Place in a plastic bag and snip the corner off. Drizzle the glaze over the cookies. Let the glaze set, and store cookies in an air-tight container–or, the obvious, serve and eat immediately.

*An alternative method is to chill the dough in a disk-shape, then roll out onto a flat surface and use a cookie cutter. Since I’m helpless with rolling dough, I sought an alternative method that worked just as well.

 

 

More vegan Christmas cookies: Jones Family Christmas Cookies 

GF Holiday Sugar Cookies

Also by Jennifer: Farewell to Fall Pumpkin Soup

 

 

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Photo: Jennifer Kurdyla

 

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Features Editor Jennifer Kurdyla is a New York City girl with Jersey roots and a propensity for getting lost in the urban jungle. An experienced publishing professional, yoga instructor, home chef, sometimes-runner, and writer, she adopted a vegetarian lifestyle in 2008 and became vegan in 2013. She has written for The Harvard Review Online, The Rumpus, and Music & Literature and maintains a wellness-based website, Be Nourished, which features original writing and recipes. Follow her on Facebook, Instagram @jenniferkurdyla, Twitter @jenniferkurdyla, and Pinterest.

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