Vegan Anginettes
Author: 
Recipe type: Dessert
Cuisine: Italian-American
Serves: about 30 cookies
 
Ingredients
  • For the cookies:
  • ½ c sugar
  • ¼ c coconut oil (or vegan shortening)
  • ⅓ c water
  • 1½ tsp lemon extract
  • 1 packed tsp lemon zest (about half a lemon)
  • 2 c all-purpose flour
  • 1 Tbsp potato, corn, or tapioca starch
  • 2 tsp baking powder
  • ¼ tsp soda
  • ¼ tsp salt
  • ____________________
  • For the icing:
  • 2 c powdered sugar
  • 2½ Tbsp water or vegan milk
  • 1 tsp lemon extract
  • vegan sprinkles, optional
Instructions
  1. In a large bowl, cream together sugar and oil.
  2. Beat in the water, lemon extract, and lemon zest. Don’t worry if the mixture isn't completely homogeneous.
  3. In a medium bowl, sift together flour, starch, baking powder, soda, and salt.
  4. Add dry ingredients to wet and beat until a stiff dough forms. Don't worry: it'll be quite dry, but you should be able to form it into a ball.
  5. Wrap in plastic and refrigerate for at least an hour, until dough is firm.
  6. Preheat oven to 350˚F.
  7. Form walnut-sized chunks of dough into balls.
  8. Place balls about 2 inches apart on a baking sheet lined with a silpat or parchment paper.
  9. Bake for 7-9 minutes, until bottoms are golden.
  10. Repeat until all dough has been used up.
  11. Cool cookies completely.
  12. Once cookies are completely cool, beat together icing ingredients in a shallow bowl until smooth.
  13. Dip the top of each cookie into the icing, let most of the excess drip off, and place right-side up on a cooling rack to set. The icing should be thin enough to drop down and cover the sides of the cookies, but thick enough that it doesn't just all drip off. Add a tablespoon or two of sugar if your icing is too thin, or a few drops of liquid if it's too thick.
  14. If desired, sprinkle each cookie with sprinkles while the icing is still wet.
  15. Allow icing to set completely before serving.
Notes
If you're using sprinkles, these are best served soon after you've made them; if you keep them in an air-tight container, the color from the sprinkles may bleed a little into the icing. They'll still be delicious, just slightly less pretty! If you must make them in advance, I recommend baking the cookies and either freezing them or keeping them in an air-tight container, and then dipping them in icing and sprinkles right before serving.
Recipe by Hell Yeah It's Vegan! at http://hellyeahitsvegan.com/vegan-anginettes/