Lemon Tea Cookies
Cookies:
3 tablespoons water
1 tablespoon flax seeds
1/2 cup nondairy milk
2 teaspoons lemon juice
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nondairy margarine
3/4 cup sugar, to preference
1 teaspoon grated lemon rind Lemon Glaze:
3/4 cup sugar
1/4 cup lemon juice
1. Preheat oven to 350 degrees F. For flax mixture: In a cup, stir together water and flax seeds; set aside. For buttermilk: In another cup, stir together nondairy milk and lemon juice; set aside.
2. In a bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, beat nondairy margarine for 30 seconds, then add sugar and beat until fluffy.
3. Add flax mixture and lemon rind; beat well. Alternate stirring the dry ingredients and soured milk into the wet ingredients.
4. Drop from a teaspoon onto an ungreased cookie sheet. Bake for 12 to 14 minutes. Remove at once onto a wire rack. While baking, mix together the lemon glaze to be brushed on the cookies while cooling.
SO HOW'D IT GO?
These sound great. I have a question, though. Is the flaxseed mixture sort of like the "egg" in the recipe? Could I use an egg replacer instead?
These cookies were so soft and lemony! Very tasty, especially the batter
I used a little less than 3/4 cup sugar for the dough. Then I used about a cup of confectioners powdered sugar for the glaze. Things turned out pretty well. Very sweet!
Sorry! It's 3/4 cup sugar for the cookie batter.
And for anyone who couldn't figure out when to add the liquid, try where the recipe says "Add flax mixture and lemon rind."
This recipe is very poorly written. It does not state how much sugar to add to the cookie mixture (only states how much to add to the glaze). It also does not state when to add the liquid mixture that consists of the butter / sugar / flax seed / lemon rind. I am not sure how the two people that rated this recipe actually made it???
I've read this recipe many times, and it looks amazing. I hesitate to try it, however, until I know how much sugar to put into the dough. Can anyone tell me this? Also, would it be much different if I used regular margerine like Earth Balance instead of the soy butter? I've never used soy butter before. Is it like peanut butter?
these are sooo yummy! they are light, and sort of cake like. i suggest doubling the recipe as the go fast. last time i made these, i ran out of lemon juice for the icing (which is incredible)and i was very disappointed. instead i heated raspberry jam for a glaze and topped with some shredded coconut. quite tasty.
Wow. These cookies are like citrusy sugar cookies. I was shocked that they were so fluffy, they didn't harden after cooling either. I brushed mine with glaze, let it soak in a bit, then brushed them again so they would be more zesty.
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