Squeeze the day with these cheery cookies! This vintage recipe is one of few things that adds more zest to my life than puns.
I neither developed nor found it. Rather, “Lemon-Slice Spool Cookies” by Carolyn Loshbaugh of Denver, CO, was printed in Prize-Winning Cookies: From Current Customers in 1990. It was added to Mom’s bookshelf the following year. Borrow it via WorldCat, or purchase it via amazon (with which I am not affiliated).
How did you…
make them look like a lemon slice?
The most endearing instruction is to create a “lemon slice” by pressing one end of a spool of thread into a sugared ball of dough. However optional, this design makes these treats even more irresistible!
veganize them?
Veganizing them was simple; all I needed was an “egg”! And having done an extensive egg replacer review, I knew exactly what to use…
Veganization: Lemon Sugar Cookies
Description
Squeeze the day with these bright, citrusy treats! This vintage recipe is one of few things that makes me smile more easily than puns.
Ingredients
Instructions
Prepare
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Zest and juice lemon. Measure 1 Tbsp (15 mL) zest and 1 Tbsp (15 mL/g) juice.
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Sift and whisk together flour, baking powder, and salt. Set aside.
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Whisk egg replacer and 1/4 c (60 mL/g) water until no lumps remain. Set aside.
Mix
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Beat 1 cup (225 mL/192 g) sugar and shortening on high speed until fluffy, about 2 minutes. Add egg replacer mixture, zest and juice from Prepare: Step 1, extract, and 2 drops food coloring gel (or 3 drops liquid). Beat again until evenly mixed, about 10 seconds.
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On low speed, incorporate dry ingredients about 1/2 cup (125 mL) at a time.
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Cover and chill 1 hour.
Bake
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Preheat oven to 400°F/200°C.
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Stir together remaining sugar and food coloring until uniform.
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Make balls of dough about 1 1/4 in (3 cm) in diameter rolling each in colored sugar and placing 2 in (5 cm) apart on a baking sheet.
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Using a small, untextured surface (like the bottom of a glass), slightly flatten each dough ball. If desired, press with an empty spool of thread to create "lemon slice" design.
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Bake 8-10 minutes. Cool on sheet 2 minutes, then transfer to a wire rack to cool completely.
Note
Read why I recommend Bob's Red Mill egg replacer.
want a cookie with fewer ingredients? Try my 3-Ingredient Vegan Peanut Butter Cookies!
