Lemon Spice Drops

Lemon Spice Drops
Does your holiday cookie assortment need a little zing? Something fresh and delicious and unexpected? Then you need to bookmark this recipe, because this is your cookie right here: Lemon Spice Drops! Robust, sugar-dusted lemoniness with a hint of holiday spice, wrapped up in a big, chewy, old-fashioned cookie. They’re vegan – perfect for sharing with and gifting to everyone – and low fat and cholesterol free!

These cookies have a distinctly old-school vibe about them, which totally makes sense since they’re adapted from an old-school recipe. I got the idea for these from a recipe for “Lemon Crinkles” which appeared in Betty Crocker’s Cooky Book, circa 1963. Yes, they spelled it “Cooky,” and the recipe was contributed by Mrs. Alfred T. Neilsen of Council Bluffs, Iowa, “who prefers simple and easy recipes that leave her time for her hobby of making hats.” All I did was replace the butter with olive oil, swapped out some of the sugar for applesauce, traded the egg for half a smooshed banana and add a spicy little glaze.

Lemon Spice Drops
makes about 14 large cookies

Wet ingredients:
1/4 cup olive oil
1/4 cup + 2 Tbs unsweetened applesauce
3/4 cup light brown sugar, packed
1/2 banana (smoosh in your hands before adding)
about 1 Tbs grated lemon rind (I needed 3 lemons)

Dry ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/4 tsp powdered ginger
1/4 tsp nutmeg
1/8 tsp clove

1/3 cup powdered sugar
1 1/2 tsp lemon juice
dashes of ginger, cinnamon, nutmeg and clove to taste

Lemon Spice Drops1. Heat the oven to 350 and position two racks in the middle. Have two ungreased cookie sheets ready (I use silicone baking mats on mine). Cream the wet ingredients together in a large bowl. Combine the dry ingredients in a medium bowl, and use a whisk to stir them together. Stir the dry ingredients into the wet until well combined. The dough will be sticky, so pop it into the fridge for around an hour to make it easier to handle.

2. When you’re ready to make the cookies, scoop out generous tablespoons of dough and lightly roll them between your hands to make them neat and round before placing them about an inch apart on the cookie sheets. Bake the cookies for about 12 minutes, switching rack positions midway through. Let the cookies cool completely before brushing with glaze.

3. Combine the glaze ingredients in a small bowl. Use a cooking or pastry brush to give each cookie a thin coat of glaze.

Per serving, 38g: 127 calories (34 calories from fat); 3.7g fat (6%)(0.5g sat, 0g trans); 0mg cholesterol (0%); 90mg sodium (4%); 22.3g carbohydrates (7%); 0.6g fiber (2%); 1.4g protein; Vitamin A 0%; Calcium 1%; Vitamin C 2%; Iron 4%