Friday, February 25, 2011
pineapple cookies (vegan recipe)
i bought one of those grocery store pre-cored (sounds like an emo-based music genre) pineapples and didn't know what to do with it. i didn't want to make muffins since i'm still polishing off some scones and don't need another breakfast bread around. i was going to make some sort of pineapple fried rice dish, but i've cooked a few different dinners for myself this week and still need to eat those leftovers (i've been cooking regular-sized recipes for my (temporarily) single self, so that means a lot of extra food!)
i decided on cookies. i browsed around the net and came up with my own concoction based on approx 10 different recipes.
vegan pineapple cookies
makes: about 30 cookies
1/2 cup (1 stick/8 TBS) earth balance shortening
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp almond extract
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup pineapple, crushed
-preheat the oven to 350. line baking sheets with parchment paper
-cream the shortening and sugar together in a stand mixer. (my shortening came straight from the fridge, so it took several minutes to achieve a creamy state)
-add extracts & pumpkin and mix to combine
-combine the flour, baking powder, baking soda and salt in a medium bowl.
-slowly add the dry ingredients to the wet ones.
-add the crushed pineapple and mix just to combine.
-drop tablespoon-sized balls onto the cookie sheets and bake 'til golden, around 16-18 minutes. let cool on the cookie sheet for a few minutes, then transfer to a rack to cool completely.
-i crushed/chopped the pineapple in a small food processor (just a few quick pulses). you can it cut by hand, just make sure to get pieces chopped up fine. alternately, you can use canned crushed pineapple, just make sure to drain off most of the juice.
-the parchment paper thing didn't hit me until i had already baked 2 dozen cookies. since they're kind of cake-like and moist, it created a bit of a problem when trying to remove the cookies from the ungreased cookie sheet. i used parchment for the final batch and it worked a lot better.
-at first the idea of pureed pumpkin for my "vegan egg" seemed strange (mixing an autumn staple with a tropical fruit?!), but i didn't think the flax/water thing would work for such a delicate cookie. (click here for a list of vegan egg substitutes). the pumpkin provides more of a fluffy-textural element and these don't taste the slightest bit pumpkiny.
and now for a song: