Sweet Butter Cookies
I found this recipe in a cookbook I recently purchased, Gooseberry Patch Christmas in the Country. I love Gooseberry Patch books! The recipe says these cookies are also know as Vinegar Cookies and I have to say they taste very familiar... I'm thinking they taste like a cookie recipe my mom had given me that her grandmother use to make, Tea Cakes. I'll dig that recipe out and share it soon!
This cookie does not disappoint. The taste is very light and buttery. It's crisp on the outside and slightly chewing on the inside. I did make a few changes to this recipe just for grins... the original recipe calls for butter. When I saw that the recipe had no eggs I thought...hey, why not make it vegan? I also replaced the sugar with vanilla sugar and pressed them slightly before baking with vanilla sugar. If you don't want to go vegan then just use butter...done. I love recipes that are versatile!
Likes: The recipe is eggless, good for those with allergies or if you just run out of eggs and still want cookies, great cookie with coffee or tea, the recipe was quite simple
Dislikes: None... I'm not lying.. it's a really good cookie! I guess some might find it simple or plain..but hey simple cookies need love too.
Sweet Butter Cookies (Vegan)
makes 3 dozen (I used a cookie scoop)
1 cup Earth Balance vegan buttery margarine (or use butter)
3/4 cup vanilla sugar (or use regular granulated sugar)
1 tsp. baking soda
2 tsp. white vinegar
1 3/4 cup unbleached all-purpose flour
1 tsp. vanilla
Blend together the butter and sugar until creamy. Add baking soda and vinegar; mix. Stir in flour; add vanilla.
The dough will look very crumbly..keep mixing it comes together.
Using a cookie scoop, drop dough onto a lightly greased cookie sheet. Take a drinking glass and flatten the first cookie slightly, dip the glass into vanilla sugar and touch to the cookie to make the sugar stick. Dip again into the sugar and flatten a second cookie. Repeat on all cookies. Bake at 350 degrees for 12-15 minutes.
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