Brandon and I have a house full of pets. With 2 cats, 2 rats, and 1 dog it gets a little crazy at times here. I love every one of my pets dont get me wrong, however its really hard to travel which is something my heart and soul thrive on doing. I don’t always have the best of luck with little things in life but I was real lucky to get an apartment next door to a really awesome couple. Patrick and Jessica who both grew up in Florida, have been living in our apartment complex for the last 3 years and Jessica has been nothing but amazing when it comes to asking for help with anything.
Brandon and I celebrated our 2 year anniversary the end of last month and wanted to do something special. We didn’t have much money and with a handful of pets its hard to get away for a long period of time. Jessica said she would be more than happy to babysit each of the pets for the week so we could escape and celebrate our love. At that moment, we booked 2 tickets to NYC for 4 days where we stayed with a good friend of mine who lives in Brooklyn and went on an awesome culinary tour (A small post on our food tour will be up later.) I had to pay it forward for Jessica because of how awesome she is. Baking is a delicious gift that most people enjoy. I told her I wanted to pay her back somehow and she said I can do so by baking her cookies…Vegan of course because Jessica is well, a vegan.
I don’t do a lot of vegan baking but when I do, cookies are always the answer. If your a crumbly cookie fan, these shortbread’s will be your new best friend. Vegan or not, their pretty darn good. Only way to know is to make a batch!
Lemon Rosemary Cookies- Vegan
Recipe Adapted from: ChezCayenne
Mise en Place:
-2 Cups AP Flour
-2/3 Cup Powder Sugar
-1/2 Cup Coconut Oil
-1/2 Cup Earth Balance Margarine
-1/4 Teaspoon Salt
-1 Teaspoon Packed Lemon zest
-2 Teaspoons Lemon Juice
-1-1/2 Teaspoons Minced Fresh Rosemary
-Medium size circle cookie cutter
Method of Prep:
-Combine all ingredients with a mixer on low speed until well combined (mixture will be crumbly). Press dough into a ball and wrap in plastic wrap and refrigerate for 1 hour.
-Roll dough out slightly on a lightly floured surface less than 1/2 inch thick. Cut into circles with round cutter. Use a spatula to transfer the cookies onto an ungreased baking sheet. Continue rolling out cookies with the scraps.
-Slip the baking sheet(s) into the refrigerator to chill for 10 minutes before baking.
-Preheat oven to 350 degrees. Bake for 10 minutes or until light golden brown around the edges.