Apologies for the crappy phone pictures. Vegan Lavender Rose Water Cookies!
So it’s summer and if you were planning on having any garden style olde time victorian theme tea parties these babies are definately your go- to show stopper.
I recently came into a bottle of rose water. (don’t ask) I was curious what I could do with it (as i’ve had rose water icing on cupcakes before). While hitting up google for some ideas I came across this recipe for rosewater lavender cookies.
A friend of mine has a bunch of food grade lavender plants and had made a bunch of lavender salt for favors at his wedding so I asked if he had any leftover I could use. Since this recipe needs so little of it, it’s proably your best bet to find a friend with a plant or smuggle it out of some public gardens (yes I just endoresed stealing). You can also buy it online here. As for rosewater, you can get it gifted to you by a weirdo, or find it in ethnically savvy food stores (Jons marketplace in L.A. usually has it).
As for the rest of the ingredients, they are probably already in your vegan pantry.
Here we go:
1/2 cup (one stick) vegan butter (earth balace!)
1 Cup white sugar (i’m on a big raw sugar thing right now)
2 enerG egg replacer eggs
1 tsp crushed lavender (I threw mine in a food processor for a few whirls, it didnt’ really “crush” as you can see in the pictures, most of it stayed whole but the flavor was still released).
1 1/2 cups flour (I rock the unbleached and as unprocessed as possible)
2 tsp baking powder
1/4 tsp salt.
For the drizzle:
2 cups powdered sugar (you can make your own by food processing your raw sugar with a little cornstarch until powdered)
5 1/2 tsp water
6 1/2 tsp rosewater (I followed this amount and found it too strong. You may want to do 4 tsp and add more to taste)
What’s the do:
preheat that stuff to 375
cream together your butter and sugar, add eggs
in a separate bowl mix the dry stuff
Combine until dough forms.
Roll into 1” balls and place 1” apart on cookie sheet (I flattened mine with my hand a bit to make more even disks)
Bake for 10 min and cool completely before glazing.
To make the glaze measure the confectioners sugar and add alternating water and rose water until you get a drizzle. Place cookies on parchement, a cut open paper bag or waxed paper and drizzle with glaze. Enjoy!
I found these cookies to be good before the drizzle and a little too strong with the 6 1/2 tsp rose water. When I make them again i’ll use less rose water and taste the glaze more before drizzleing.