Cookie time.

Sometimes, you just gotta bake some cookies.

There’s a good chance that if you are reading this in the US, you may have experienced quite the winter storm this weekend.

Kathleen Zimmerman and I were dreading the snow because we had been planning our joint collaboration planned for January 24th for over a month! Luckily, the sun did come out on Sunday, melting a lot of snow and allowing for safe travel for guests of the Kehler Liddel Gallery.

Her opening was a great success, with a steady inflow of people coming and going, and my devised performance piece was received well by a great crowd who decided to stay and see what the heck I was going to do.

Sometimes, these adrenaline-rushed, awesome times are followed by Mondays where a lot of planning, back-to-the-grind logistics and overall management of life is in order. I actually love the crazy actor’s life pace of never really knowing what’s coming next.

However, I went a little crazy on my to do list today, and decided it would be a good idea to take a step away, and focus on baking some cookies.

I present to you: Vegan Cinnamon Shortbread Cookies

It’s pretty simple, which is why I liked making them. The only other effort required is rolling them into shapes, which is also a good therapeutic maneuver.

Step 1: Combine 1/3 cup Earth Balance (or coconut oil), 1/2 cup granulated sugar (anything organic and vegan), and a tablespoon of vanilla (I never measure vanilla cause I always like to put in a little more than a recipe calls for) and blend.

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Step 2: Combine 3/4 cup almond meal (Bob’s Red Mill is best in my book), 3/4 cup gluten free baking flour – the one I have pictured is VERY good and gives the cookies a nice firm texture), a pinch of salt (I use himalayan for the mineral benefit. But I mean, these are cookies, so. Yeah.), a teaspoon of cinnamon, and then blend into the mixture.

You may need to add a TEENY bit of liquid. I used a little bit of cashew milk, probably less than a 1/4 cup.

 

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Step 3: Preheat your oven to 350 degrees, and then using whatever non stick baking surface you have (I use a silpat because I am obsessed with it! If you don’t have one, seriously consider making a purchase), roll about a tablespoon of dough in your hands in either a ball or if you want to get fancy, you can make a crescent shape.

Bake for 15 minutes.

Step 4: When the cookies are done, you can let them cool slightly for a few minutes. Then slide them onto a plate and while they are still warm, you can dip them and sprinkle them with some powdered sugar. They are so pretty and a nod to the snow outside and a delicious snack.

Or breakfast. Probably gonna be breakfast for me at some point this week. Cause I have no shame.

Here’s to a productive week! Be sure to take the time to smell / bake / taste some cookies to bring a little sweetness into your week.

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They may not be perfect. But they sure are tasty.

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