Processor Cinnamon Cookies |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Modeled on the traditional Mexican shortbread cookies, this is a vegan form. They are very tasty and crunchy once hardened, and keep quite well. Ingredients:
3/4 cup oil (omega 3 canola or sunflower would be fine) |
3/4 cup light cane sugar |
1/3 cup water |
1 tablespoon cinnamon |
1/2 teaspoon salt |
1 tablespoon vanilla extract |
3 1/4 cups unbleached white flour |
Directions:
1. Process oil, sugar, and water until the sugar is completely dissolved.
2. Add cinnamon, salt, and vanilla, and process again.
3. Adding a little at a time, blend in up to 3 1/4 c unbleached white or all-purpose flour, processing between each addition.
4. When the dough is firm but elastic, neither falling apart nor stiff, stop adding flour.
5. Wrap the dough in plastic wrap in a tubular form and chill overnight or freeze until firm.
6. Cut 1/4 inch slices through the wrap with a sharp knife, discard the wrap peelings.
7. Bake cookies at 350° F for approximately 15 minutes. Adjust for altitude as need be.
8. Cool on wire rack, store in air-tight container or refrigerator. They will keep nicely for quite a while.
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