November 12, 2010

Vegan MoFo: Farmer's Cookies (Bondkakor)

The Swedes know how to make cookies.  My family has been making these for decades, and they were always my favorite Christmas cookie (even more than my grandma's Giant Chocolate Chip Cookies).  Today, I veganized the recipe (and quartered it, since it makes 60 cookies!).

Om.  Nom.  Nom.

Farmer's Cookies (or Bondkakor)

2 c AP flour
1 t baking soda
1 c Earth Balance
3/4 c sugar
1 T dark corn syrup or molasses
1/3 c finely chopped pecans or walnuts
Sift together flour and baking soda.  Cream butter or margarine and add gradually sugar, cream until light and fluffy.  Blend in molasses, chopped nuts and flour mixture a little at a time.  Mix well.  Shape dough on lightly floured surface into long rolls about 2 inches in diameter.  Wrap in waxed paper; chill in fridge for an hour.  Slice thinly with sharp knife.  Place on cookie sheets - they don't spread much/at all so they can be pretty close together.  Bake at 350 F for 12-15 minutes or until golden yellow.  Makes about 60 cookies.

You can also freeze the dough logs and bake them later, but you will want to let them thaw a little because the frozen dough can be difficult to cut without breaking (I learned this today).

Yes, that is a little bit of grease on the paper. Swedish recipes aren't light but they are delicious and hearty and make the house smell fantastic.

So what favorite childhood family recipes have you adapted to be vegan?

No comments:

Post a Comment