"A soft citrus cookie encased in a glittery shell, thanks to a dip in turbinado sugar. This cookie is a true miracle worker, managing to be round and fluffy without being too cakey. We used a mix of orange, lemon, and lime est, but really you can use whatever citrus you have lying around." Vegan Cookies Invade Your Cookie Jar

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Name: Citrus Glitters
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: Vegan
Ingredients: 3 to 4 tbs turbinado, demerara, or other coarse sugar; 1/2 cup nonhydrogenated vegetable shortening softened; 3/4 cup sugar; 1/4 cup almond milk; 2 tbs finely grated citrus zest (from oranges, lemons, and limes); 1 tsp pure vanilla extract; 1 3/4 cup all-purpose flour; 2 tbs fine-ground cornmeal; 1 tbs cornstarch; 1/2 tsp baking powder; 1/4 tsp baking powder; 1/4 tsp salt

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INGREDIENTS

3 to 4 tbs turbinado, demerara, or other coarse sugar
1/2 cup nonhydrogenated vegetable shortening ; softened
3/4 cup sugar
1/4 cup almond milk
2 tbs finely grated citrus zest ; (from oranges, lemons, and limes)
1 tsp pure vanilla extract
1 3/4 cup all-purpose flour
2 tbs fine-ground cornmeal
1 tbs cornstarch
1/2 tsp baking powder
1/4 tsp baking powder
1/4 tsp salt

Servings

INSTRUCTIONS

Ad all remaining ingredients and mix on medium speed until a soft pliable dough forms. It might look crumbly, but when pressed between your fingers it should come together easily.

Roll heaping tablespoons of dough into balls. Press each ball into the turbinado sugar to flatten it into a tire shape, coating one side only.

Place the cookies, sugar side up, on the baking sheet. Bake for 10 to 12 minutes, until lightly golden around the edges. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely. Store in a tightly sealed container.

NOTES

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Citrus Glitters

3 to 4 tbs turbinado, demerara, or other coarse sugar
1/2 cup nonhydrogenated vegetable shortening softened
3/4 cup sugar
1/4 cup almond milk
2 tbs finely grated citrus zest (from oranges, lemons, and limes)
1 tsp pure vanilla extract
1 3/4 cup all-purpose flour
2 tbs fine-ground cornmeal
1 tbs cornstarch
1/2 tsp baking powder
1/4 tsp baking powder
1/4 tsp salt

Preheat to 350 F. Line two baking sheets with parchment paper. Spoon the turbinado sugar onto a plate and set aside. Use a hand mixer at medium speed to cream the shortening and granulated sugar until light and fluffy, about a minute and a half. Mix in the almond milk, citrus zest, and vanilla.
Ad all remaining ingredients and mix on medium speed until a soft pliable dough forms. It might look crumbly, but when pressed between your fingers it should come together easily. 
Roll heaping tablespoons of dough into balls. Press each ball into the turbinado sugar to flatten it into a tire shape, coating one side only. 
Place the cookies, sugar side up, on the baking sheet. Bake for 10 to 12 minutes, until lightly golden around the edges. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely. Store in a tightly sealed container.

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Nutrition

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Serving Size: 1 Serving (12g)
Recipe Makes: 24 Servings

Calories: 36
Calories from Fat: 2 (6%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 5.9mg		2 %
Sodium 129.6mg		4 %
Potassium 14.4mg		0 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6.8g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 36

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