Rosewater-Glazed Lemony Cranberry Cookies

By Vegiegail

Ingredients

• 1/2 cup Earth Balance Buttery Spread, at room temperature
• 1/2 cup evaporated cane crystals
• 1/3 cup firmly-packed organic brown sugar
• 1/2 tsp grated lemon zest
• 1 1/2 tsp Egg Replacer plus 2 Tbs water
• 2 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1 tps aluminum-free baking powder
• 1/2 tsp ground cinnamon
• 1 1/2 cups chopped pecans
• 1 1/2 cups chopped fresh cranberries
• Rosewater Glaze (optional)
• Rosewater Syrup and Glaze
• 1 1/2 cups evaporated cane crystals
• 1 cup of Organic Red Roses
• 1 cup water

Details

Servings 2
Adapted from hungryvegan.blogspot.com

Preparation

Step 1

Preheat oven to 350°F and lightly grease two large cooking sheets. Whisk together Egg Replacer and water in a glass measuring cup and set aside.

In a large mixing bowl mix together on medium speed, Earth Balance, sugars, and lemon zest. Beat in Egg Replacer mixture and vanilla until combined. Set aside

In a medium mixing bowl, combine flour, baking powder, and cinnamon. Gradually add the dry mixture to the wet mixture, then gently stir in the pecans and cranberries.

Drop by large teaspoonfuls onto the prepared cookie sheets. Bake for 12-15 minutes or until cookies are golden brown. Remove from oven, and let cool slightly before removing to cooling racks.

Prepare Rosewater Glaze while cookies are cooling. Place all ingredients in a small saucepan and bring to a gentle boil, stirring occasionally. Reduce heat to low, and simmer for 45 minutes, until syrup has thickened. Remove from heat, and when cooled, strain through a fine-mesh sieve. Pour syrup into a squeeze bottle, and place candied rose petals into a container with a tight-fitting lid. Drizzle the glaze over the top of completely cooled cookies. Refrigerate syrup and candied rose petals for up to two weeks. Candied rose petals can be enjoyed as a sweet treat just like candy, and the syrup is divine on crackers or toasted English muffins, over Purely Decadent Vanilla Bean coconut milk ice cream, and as a glaze for cakes and cookies!