Vegan Wedding Cookie
Vegan Wedding Cookie
Shortbread Cookie Dough
Demo and Recipe Below!
As we embark on this journey through the culinary world, I'm thrilled to introduce you to a delightful blend of tradition and innovation, where cherished recipes evolve to embrace modern tastes and dietary preferences.
This month, I invite you to join me in exploring the fascinating evolution of a beloved classic: the Mexican wedding cookie. Rooted in history with influences from Moorish and Russian tea cookie traditions, this iconic confection has long symbolized purity and celebration. Known as polvorones deboda, these delicate treats have graced countless joyous occasions with their timeless charm.
However, in today's ever-changing culinary landscape, we find ourselves embracing new perspectives and dietary choices. With a nod to tradition and a dash of creativity, we've reimagined the Mexican wedding cookie, crafting an avegan recipe that honors its heritage while catering to the needs of modern-day bakers.
By replacing traditional ingredients like butter and eggs with vegan-friendly substitutes, we've transformed this classic treat into a delightful indulgence that's accessible to all. Through careful experimentation and dedication to quality, we've created a cookie that embodies the essence of purity, both in its ingredients and its spirit.
So, dear friends, I invite you to join me in celebrating this harmonious union of tradition and innovation. Let's embark on a culinary adventure together, where every bite tells a story of heritage, creativity, and the boundless possibilities of the kitchen.
Happy baking, and may your taste buds dance with delight
Yield: 45, 25-gram cookies
Ingredients
Vegan Wedding Cookie Dough
500 grams (3 1/2 cups) unbleached all-purpose flour
288 grams (1 1/4 teaspoon) vegan butter
180 grams (3/4 cup) vegan sugar alternative
90 grams (3/4 cup) toasted walnut pieces
50 milliliters (4 tablespoons) flax egg (see recipe below)
5 grams (1 teaspoon) baking powder
3 milliliters (1/2 teaspoon) lemon zest
Date powdered sugar (to coat)
Flax Egg
6 grams (1 tablespoon) flax seeds
45 milliliters (3 tablespoons) water
Flax Egg Procedure
Grind flax seeds using a spice grinder.
Mix ground flax seeds with water.
Refrigerate for 15 minutes, and add to the recipe as you would a regular egg.
Equipment:
6-quart electric stand mixer with paddle attachment (Optional: the dough can be mixed by hand.)
One plastic dough scraper that you will use to scrape the sides of the mixer bowl when mixing the cookie dough.
A digital scale that offers gram measurements for a more precise dough weight and a more consistent bake
Lemon zester
Cake spatula or dull knife for dividing cookies
Spice grinder, food processor, or coffee grinder for grinding the flax seeds and cinnamon sticks
3, ¼ sheet baking trays or 2, ½ sheet baking trays
Dough Mixing & Procedure
Add the sugar, butter, and flax egg to the bowl of the stand mixer (if using).
Using the paddle attachment, begin by mixing on low speed for 1 minute. Continue to mix at 2nd speed for 3 minutes to cream the ingredients. Stop the mixer and usethe plastic dough scraper to scrape the bowl.
Add the lemon zest and baking powder to mix for 1 minute on low speed.
Using a small scoop or measuring cup, gradually mix in the all-purpose flour and stir for 1 minute to form the cookie dough.
Carefully add the toasted walnut pieces and continue to mix for 1 minute on the stir setting.
Continue to mix for an additional 2-3 minutes on 4th speed.
Remove the dough from the mixer using the plastic dough scraper.
Use a cake spatula or dull knife to cut the dough pieces into 20, 25-gram pieces.
Round each cookie and place on a parchment lined baking tray.
Position racks in the top third and center of the oven and preheat to 380ºF/193ºC. If you have a convection feature, adjust the temperature to 350ºF/176ºC.
Bake for 10 to 12 minutes or until the cookies have crisp edges, taking care to switch the position of the pans from top to bottom and front to back halfway through baking.
After baking, carefully toss the cookies in the powdered sugar while they’re still warm,
More posts and recipes!
Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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