Tuesday, December 21, 2010

Vegan Eggnog Cookies

By now you might be familiar with my affection for the delicious holiday beverage commonly known as eggnog. Traditionally, of course, it's not vegan. Traditionally it's thicker than mud, overwhelmingly heavy and definitely an acquired taste.

Personally I like the vegan version better. It's considerably lighter with the same lovely nogg-y flavor that makes you want touncontrollably belt out jingle bells or some other random Christmas song.

Recently I made my own 'egg'nog which is not only super easy, it's also satisfying. And by satisfying I mean the sense of accomplishment felt by yours truly because I made it vs. bought it. Essentially this is how I feel when I make anything instead of buying it. Oh, and it's satisfying because it tastes good.

The only thing was that I, in true 'me' fashion, made far too much for the average family of eleventeen person to consume in a reasonable time period.

So I asked myself this: 'what do I do with all this extra nog?' and, the answer I gave myself was one that I frequently give myself when I have excess of something (even brocolli), 'ummm... make cookies'.



These delicious 'egg'nog cookies worked out to be super easy and absolutely delicious, especially with the 'egg'nog frosting that I swirled on top.

Yield: about 24 cookies
Recipe veganized from good old Betty Crocker

Need:
2 Tablespoons ground flax seed
3-4 Tablespoons water
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cups Earth Balance
1/2 cup nog (either your own homemade eggnog or the Silk version)
1 teaspoon vanilla
About 1 teaspoon nutmeg, for garnish

For the frosting:
3 cups confectioner's sugar
1/4 cup Earth Balance
1/3 cup nog (again, your own or Silk)

Do:
Preheat oven to 300 degrees.

In a small bowl, combine ground flax seed and water. Stir well with a fork and set aside to allow it to set up.

In a medium mixing bowl, combine flour, baking powder, cinnamon and nutmeg. Stir to combine.

In a Kitchenaid or bowl with mixer, cream together sugar and Earth Balance. Add 'egg'nog, vanilla and flax seed/water mix. Note: by now it's formed into a thick substance. Give it another quick stir before you add it.

With the Kitchenaid/Beater on, slowly add the dry ingredients. Mix until just combined then turn off the Kitchenaid.

Drop dough in even rounded teaspoons onto an ungreased cookie sheet. Note: I always line my cookie sheets with foil, for easy cleaning.

Sprinkle each with a touch of nutmeg and bake for 23-25 minutes.

When finished, transfer to cooling rack and repeate until dough is gone.

While you are baking your cookies you can prepare your frosting.

Using a Kitchenaid or bowl with beater, simply cream sugar and butter together then slowly add eggnog. Mix until completely combined and smooth.

Transfer your frosting into a ziploc bag. When you are ready to frost, clip a small (be careful!) piece of one of the corners off the bag creating a perfect frosting bag.

To frost: You can do it any way you like... swirly, squiggly, polka dotty, get creative! You can also forgo the bag and simply use a frosting knife to completely cover the top of the cookie.

Serve:
These little darlings are great on their own, with a tall cup of cold soy milk or, even better, with some vanilla, chocolate or even nog (for those of you who can't get enough) soy ice cream.



Enjoy and take advantage of this fantastic beverage... and the holiday season!

Holiday Eggnog

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