It’s February in Wisconsin – the month when we all start longing for signs of spring, and the month which so capriciously teases us with sunny days and snowy nights. Well, if I can’t have spring, at least I can make light and spring-like cookies, right?
I’ve used this base recipe to make snickerdoodles, but my son’s new-found love of oranges inspired me to add some citrus zest and skip the cinnamon sugar. And then the kid’s dad said, “you know, these would be really good with lemon.” They’re right. And, I think they’d work with grapefruit or lime, too. But, I haven’t tried those yet.
2 T. (28 g) soy-free Earth Balance
1/3 cup granulated sugar *
1/4 t. vanilla
1/2 t. citrus zest
1/4 t. cream of tartar
1/2 t. baking soda
1/4 t. salt
1 cup packed (128 g.) almond flour
Preheat oven to 350°. Cream the Earth Balance and sugar together. Beat in the egg, vanilla and citrus zest. Add the rest of the ingredients. Scoop by tablespoons onto parchment-lined cookie sheets. Bake for 12-14 minutes. The cookies don’t brown a lot, but should flatten some and crack. Cool completely. Optionally, drizzle with some icing made from citrus zest, citrus fruit, fresh-squeezed fruit juice, and powdered sugar.
* I’ve used both coconut palm sugar and organic cane sugar. The coconut palm sugar is a little more overpowering of the citrus flavor and results in a darker cookie. Xylitol might also work, but I haven’t tried it.