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Vegan Eggnog Cookies – The Washington Post

These cookies by Jessica Hylton Leckie from the Jessica in the Kitchen blog could become your new go-to holiday cookies for their melt-in-the-mouth satisfaction. The cookies are flavored with vegan eggnog – without the egg – and drizzled with a vegan eggnog frosting. You will have about a cup of extra vegan eggnog to sip on.

Activity time: 30 min; Total time: 1 hour 20 minutes, plus at least 8 hours for cashew soaking

Get Ahead: Cashews for vegan eggnog should be soaked overnight. The dough can be refrigerated for up to 2 days; let sit on counter for about 30 minutes before forming balls for baking. The dough balls can also be frozen on a baking sheet before being wrapped in an airtight container or zippered bag and frozen for up to 1 month; if the cooking is frozen, increase the cooking time by at least 3 minutes. Icing can be refrigerated for up to 2 days.

Storage Notes: Frozen cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 1 month. Vegan eggnog can be refrigerated for up to 3 days.

Prepare the vegan eggnog: Place the cashews in a small bowl, cover with water and let soak for at least 8 hours or overnight. The next day, rinse and drain.

In the pitcher of a blender, preferably a powerful model like a Vitamix, combine the soaked cashews, almond milk, cane sugar or light brown sugar, cinnamon, pumpkin pie spice, vanilla extract and salt. Mix until completely smooth and well combined, at least 3 minutes. The cashews should blend in perfectly with the eggnog, but there may be some particles left, depending on the strength of your blender. If so, you can pass it through a fine sieve to remove them (this is more important for the frosting than for the cookies). You should get a generous 1 1/2 cup (360 milliliters).

In a small bowl, whisk together 1/2 cup (120 milliliters) of the vegan eggnog and the flax seed meal, and let sit for at least 10 minutes to thicken. In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt.

In the bowl of a stand mixer fitted with the paddle or using a large bowl and a hand mixer, beat the sugar and butter on medium speed until light and fluffy. sparkling, about 5 minutes. Don’t mix too much or your cookies may spill. Scrape down sides and bottom of bowl with spatula, add flaxseed flour mixture and vanilla, and mix over medium heat for 1 more minute. Add the flour mixture in three batches, stirring over low heat until just combined, about 15 seconds each time; do not over mix. Scrape the bowl again and lift the dough to see if there are lumps of dried flour at the bottom. If there is, mix again on low power. The dough should be thick enough to be picked up with your hand, but it will be soft and pliable.

Flour your hands very lightly, gather the dough into a ball and transfer it to a medium bowl, cover with a kitchen towel and refrigerate until firmer, 15 to 20 minutes.

Place a rack in the middle of the oven and preheat to 350 degrees. Line 2 large rimmed baking sheets with silicone baking mat or parchment paper.

Take the dough out of the refrigerator. Using a # 60 dish or a tablespoon measuring spoon, divide the dough into full one tablespoon portions, about 20 grams each, and roll them together. ball in your hands. Place on lined baking sheets 2 inches apart.

Bake, one sheet at a time, for 12 minutes, or until slightly crispy on the outside and still soft on the inside. (If your kitchen is very hot, place the second plate in the refrigerator a few minutes before cooking.) The color will be light on the top and lightly golden on the underside. Let the cookies cool on the baking sheets for about 5 minutes (don’t move them until then, as they will still be setting), then transfer them to a wire rack to cool completely, about 20 minutes.

Make the frosting: In a small bowl, whisk together the icing sugar and vegan eggnog until well combined (see VARIATION). Thicken with more icing sugar or thin with more eggnog, depending on flavor and consistency you prefer.

Place a wire rack inside a rimmed baking sheet or on a piece of waxed paper to catch any dripping icing.

Dip top of each cooled cookie in frosting and return to wire rack. Sprinkle lightly with nutmeg, if using, and let stand until frosting is firm to the touch, about 5 minutes. Serve or transfer to an airtight container to store.

VARIATION: If you wish, you can whisk the icing sugar with 1 tbsp vegan eggnog and 1 tbsp rum or brandy until combined. If you are using white rum, your icing will be white; with dark rum or brandy, your icing can be beige.

Tested by Jim Webster and Ann Maloney.

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