Several years ago I was given a cookbook, 1 Dough, 100 Cookies with 100 recipes for cookies based on the same dough. It was a Christmas gift and we tried out one of the recipes with what we had in the kitchen. Cinnamon and oranges tend to be ubiquitous, so Cinnamon and Orange Crisps were the first recipe we tried. They were delicious.
The book has sat on my shelf for the past 6 years since we are now vegan and the base recipe calls for butter and eggs. The butter part is easy enough to substitute for, but it’s only been recently that good egg substitutes have hit the market.
I decided to try this again using Miyoko’s Cultured Vegan Butter and Vegan Egg. Miyoko’s butter is incredible. I highly recommend it if you can find it. We’re lucky that Trader Joe’s in California now carries it at a decent price.
I am happy to report that they turned out beautifully. It’s been a while, but I think the non-dairy butter allows the orange zest to shine through better. They were buttery, with a well balanced orange finish that paired well with the ceylon cinnamon. I can’t wait to try the other recipes using these vegan ingredients. It looks like the book is out of print, but here is the modified version of the recipe.
Vegan Cinnamon Orange Crisps
Vegan buttery cookies with a swirl of cinnamon and a nice orange finish.
1teaspoonVegan Egg mixed with 1/4 cup ice cold water
4tspfresh squeezed orange juice
2 1/2cupsall purpose flour
2tspground cinnamon
1/4teaspoonsalt
Instructions
Cream the softened vegan butter, 3/4 cup sugar, and the orange zest until well combined. Beat in vegan egg and 2 tsp orange juice. Add the flour and a pinch of salt and mix until well combined.
Shape the dough into a ball and wrap in plastic wrap. Refrigerate for one hour.
Unwrap the dough and roll between 2 sheets of parchment paper in a 12″ square. Remove the top layer of parchment and brush the remaining 2 tsp of orange juice on the dough. Mix the 2 tbsp of sugar with the cinnamon and sprinkle on the dough. Gently roll up like a jelly roll into a log. Wrap in plastic wrap and chill for 30 – 60 minutes.
Preheat the oven to 375ºF. Line two cookie sheets with parchment.
Unwrap the dough and using a sharp knife, cut into thin slices. Place the cookies on the parchment spaced well apart. Bake for 10 – 12 minutes. Let them cool on the cookie sheets for 10 – 15 minutes, then using a thin metal spatula, carefully remove them to cool on wire racks. Cool completely.
Notes
You can make superfine sugar by blending granulated sugar in a blender.
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