+SFO
Do any of you remember when a ubiquitous coffee chain used to sell lemon knot cookies? They were so light, sweet and perfect that we sometimes had them as a special treat. After reminiscing about the ‘90s, we couldn’t help but want to recreate those perfect little cookies. So we did. —LM + AM
MAKES 1 DOZEN COOKIES
2 cups (253 g) all-purpose flour
2 tsp (7 g) baking powder
⅛ tsp fine sea salt
¼ cup (60 ml) melted vegan butter (use soy-free)
½ cup (112 g) granulated sugar
¼ cup (60 ml) aquafaba (liquid from a can of chickpeas)
¼ cup (60 ml) Meyer lemon juice
Zest from 1 lemon
2½ tsp (13 ml) pure lemon extract
½ cup (118 ml) almond milk
⅓ cup (36 g) powdered sugar
1 tbsp (14 ml) water
¼ tsp lemon extract
Preheat the oven to 350°F (177°C) and line a cookie sheet with parchment paper or a baking mat.
In a medium bowl, whisk the flour, baking powder and salt together until well combined.
In a large mixing bowl, whip the butter and granulated sugar together until combined. Scrape the sides to make sure that all of the sugar is blended with the butter. Add the aquafaba and blend until just combined. Add the lemon juice, zest and lemon extract; mix until well blended. Slowly add a third of the flour mixture and a third of the almond milk, one at a time. Continue until all of the flour and milk are just combined with the sugar and butter mixture. Let the dough rest in the refrigerator for 15 minutes.
Scoop out a heaping tablespoon of dough on the cookie sheet, roll it into a 6-inch (15-cm) log, take one end and wind it into a circle, and tuck the end into the center to form a knot. Continue with the rest of the dough and bake for about 15 minutes, or until the cookies are puffy and begin to turn a light golden brown. Let them cool completely on a wire rack.
Mix the powdered sugar, water and lemon extract together until it forms a thick glaze. Dollop the glaze on the cookies, and let it spread out and run down the cookies.
*SEE PHOTO INSERT