Vegan Cookie Recipes

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Hungarian Nut Crescents Vegan Cookie Recipe

DOUGH

1 cup Vegan Margarine
1 cup Vegan Shortening
6 1/4 cups Flour
2 tablespoons Yeast
1 pint Sour Supreme Vegan Sour Cream
6 tablespoons Sweet Potato Baby Food

3 teaspoons Cornstarch
1 teaspoon Salt

FILLING

1/2 pound Ground Walnuts
1 1/4 cups Unbleached Sugar
1/4 teaspoon Cinnamon
1 teaspoon Vanilla
6 tablespoons Sweet Potato Baby Food
3 teaspoons Cornstarch

Glaze of choice

Make sure you let the dough chill overnight to make it easy to work with.

In a bowl, cut the margarine and shortening into the flour until the mixture is crumbly. In a separate bowl, mix the yeast into the sour cream, then add baby food, cornstarch, and salt. Combine with the flour mixture. Mix until smooth and the sides of the bowl are clean. Form into a large ball and chill, covered, overnight.

To make filling, mix walnuts, sugar, cinnamon, vanilla, baby food, and cornstarch together in a bowl.

Preheat oven to 350. Sprinkle granulated sugar onto a pastry board. Divide the dough into six portions. Work with one portion at a time, refrigerating the dough you are not using. Roll out the dough to 1/8-inch thick and sprinkle with more sugar. Cut into 2 x 2-inch squares. Place a bit of the nut filling along one end of the square and roll up. Form into a crescent. Place seam side down on a greased cookie sheet. Paint with glaze. Bake at 350 for 15-20 minutes. Remove from oven and cool on wire racks. Yield: 10 dozen.

category: Vegan Cookie Recipes

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