Iranian Shotgun Wedding Cookies

So, as mentioned before, I am on a quest to clear out my pantry and fridge of things I have had sitting around. This can be a little difficult because I have quite a queue of recipes I would like to try, ones that often don't involve things I have already... which leads me to get more things. Still, I am being good. Most recent example was getting rid of that half-bag of pistachios I had for who knows how long... and some orange lentils. I managed to do it in one fell swoop, too! I even managed to finish one of the four boxes of corn starch we have kicking around. All in the same recipe!

How is that even possible? Like watching a square peg go into a round hole, I really couldn't tell you. I just know it happened, by my hands, even.

Seriously, though. I would like to say you all know what Mexican Wedding Cookies (MWCs) are, but apparently all but two people I have asked out of a good twenty or thirty do. MWCs are a buttery, shortbread like cookie rolled around in powdered sugar before, and after, baking. They have a delectable crumble and roll around in your mouth. Most centering is the aromatic toasted pecans that are finely ground and mixed into the butter-flour base.

What is the problem with that? Absotively nothing. They are wonderful. Actually, there is a problem, for me. It is easy to find a use for pecans, white flour, and butter (substitute). So I have no use for such a recipe, right now. Yet, I absolutely must bake, or else I will asplode. So, I have been fingering through a book of desserts, and everything I have veganized from it so far has been wonderful. As I was looking through it, I saw a recipe for the MWCs and some how I realized that I could make those, except make something totally different... Iranian Shotgun Wedding Cookies.

Rosewater, lentils, pistachios... that was what I had in my holster, and that is what I was gunna use. And those are most certainly components one finds in Persian dishes. The cookies couldn't well be called bastard cookies, as I fathered them my self with MWCs. I felt calling the quick arrangement of necessity between me n' MWCs could be called a shotgun marriage with some accuracy. They turned out pretty spectacular, and entirely addictive on the first batch. So unto the recipe...

Iranian Shotgun Wedding Cookies

2 1/2 cups powdered sugar (the 1/2 c is for coating)
1/2 cup granulated sugar
1 cup butter substitute (I used earth balance sticks)
2 t pure vanilla extract (this can be swapped for rosewater, or you can use 1 t each)
1 1/2 t water
2 cups finely ground cardamom orange lentils*
1 cup corn starch
1 t salt
1 c finely chopped toasted pistachios (about 1 1/4 cup pistachios)

*I ground about 2 1/2 c lentils, with 1/2 t cardamom seeds, in a high power blender until obliterated. I used 2 cups, and put the rest aside for next batch.

Position racks in the middle of the oven and preheat to 350 deg F. Line 2 baking sheets with parchment paper, silpats, or other item of choice.

Pour 1/2 cup of the powdered sugar for coating into a shallow bowl or plate and pour the granulated sugar into another shallow bowl or plate. Set them aside until you are ready to coat the dough.

In a large bowl, or stand mixer (if using the stand mixer, use the paddle attachment), cream together the butter sub and 2 cups powdered sugar for about 3 minutes or until smooth and fluffy. Add vanilla and/or rosewater, and water, and stir until just combined. Add the powdered lentils, cornstarch, and pistachios and stir for about 3-4 minutes, or until the mixture resembles coarse crumbs.

Now here a light touch is needed. Grab small chunks of the mix, form loose balls. Do not compact the dough, just lightly press them between your palms to form walnut sized balls. Don't worry about them being smooth, you just want them to hold together. When you have made each ball, place it on a sheet and continue until you are out of cookie mix.

When all the balls have been formed, toss a couple into the granulated sugar and roll around until they are coated. Then toss into the powdered sugar and roll around until coated, then placing them on the cookie sheet about 1/2 an inch apart.

Bake the cookies for about 15 minutes, or until lightly golden and just beginning to crack. When the cookies are done, place the pans on cooling racks and let them cool off. When they are completely cool, roll them around again in the powdered sugar and put them aside. Refill the powdered sugar as needed. Remember the are fragile, and store best on a plate rather than in a jar.

Enjoy, or hate me. They are way addictive and I make no claims of health in using lentils over flour.

Flourless Sunbutter Cookies

So I had been seeing recipes abound for flourless peanut butter cookies, and sunflower seed butter alternatives. I had been curious to try them for awhile. I also had a jar of sunflower seed butter that has been following me around for several years now (cough cough).

1 cup sunflower butter, stirred
1/4 cup muscadova light brown sugar, packed
1/2 c granulated sugar
1 egg replacement (I used Bob's Red Mill.. crap, does that have gluten in it?)
1/2 teaspoon vanilla extract
1 t molasses
1 teaspoon baking soda
A small pinch of sea salt

Preheat the oven to 350 degrees F.

Combine the sunflower butter, sugars and egg-substitute in a mixing bowl until consistency is reached. Add vanilla, molasses, baking soda and salt; mix well with a wooden spoon.

I chilled my dough at this point, but I don't think that is necessary. Pull off pieces of the dough with oiled hands and roll into 1-inch balls. Place the balls on a foil-lined or parchment-lined baking sheet. Using a fork, press the balls slightly to make a criss-cross pattern- making the cookies roughly 1 1/2 inches. I actually like making diamonds to squares, but to each their own.

Place the baking sheet into the center of a preheated oven and bake for 9 to 10 minutes, until they are golden and set. They will be soft until they cool. Cool the sheet on a rack for a minute or two before removing the cookies to a cooling rack.

I made about 24 little cookies, but you can make 12 more normal sized cookies.

Personal feelings: I really liked these cookies and found them quite addictive, the omnivore of the house didn't think they were up to snuff with other cookies I have made. I think they were different, but good. Try and decide for your self.

Espresso Chocolate(x2) Chip Cookies

Oh how happy I am with these cookies! They are everything I could want. Complex, quality, robust, yet tender and well rounded. Oh, did I mention they are also quite rich?

Anyway... The first batch of these I made was a bust... Between veganizing recipes and trying them for the first time, I have my work cut out for me. The first ones I made did not have enough flour in them. I had my suspicions confirmed when the batter fanned out over the pan when I put them in the oven. I added more flour to the rest of the mix and sure the cookies were good but they had been over-beaten at that point. They were a very intriguing almost-shortbread style cookie... good but, hrh. The 2nd time I made them I added more flavor and voila!

So here is the recipe below. It includes cold pressed coffee, you could use regular espresso or instant coffee instead. I am just putting down what I used.


1 c 365 organic all purpose baking flour
3/4 c cocoa powder (I used part Hershey's, part Valrhona I think)
1/2 t baking soda
1/2 baking powder
1 T Bob's Red Mill egg replacer
1 T espresso beans, finely ground
8 oz by weight butter substitute (about 1 cup, I really need to keep to volume measurements).
3/4 c dark brown sugar (I used muscadova)
2 T light brown sugar (again muscadova)
1/2 c + 1 T granulated sugar
1 t vanilla extract
1/2 t kosher salt
2 T cold press coffee
2 T water
1 1/3 c (vegan) chocolate chips of choice

Sift together flour, cocoa powder, baking soda, baking powder, ground espresso, and egg replacer. In the mixer bowl (or large bowl if doing this by hand) cream together butter replacement and sugars. Don't over-mix. Just get consistent. Make sure to scrape down sides if not hand mixing. The mix should still be cool.

Add the liquid ingredients and salt, stirring until just combined. Add the sifted ingredients in two parts, stirring gently until just combined. Add the chocolate chips and mix just enough to distribute. Cover and refrigerate for at least 30 minutes to overnight.

When the dough has chilled, position racks in the middle of the oven and preheat to 350. Line sheets with parchment paper or use silpats. Get dough from fridge, and scoop up 1 inch balls (or whatever size you like, really). Set about 2 inches apart (or more for larger cookies). Bake for about 10 minutes, a little longer if you want them crisper. I baked them so they still looked a little 'raw' in the middle. When done, take out of oven, and transfer to a rack to cool off.

I liked these best still warm, but they keep pretty well for a couple of days after, in an air tight container.

Crazy Good (or rather nutty) Dark Chocolate Chunk Cookies

These are just... really really good. I don't often say anything I make is "really really good ," certainly not on the first try. It is often that I will say "This is pretty good, but next time I would..." Not these. Ok, next time I may use 4 ounces butter by volume, rather than weight.

4 oz by weight butter substitute of choice, softened but still cool (I used Soy Garden. The non vegan recipe said 8 T, I would go with that next time I did it)

3/4 c dark brown sugar (I used muscadova , tastes like molasses)
1/2 c granulated sugar
1 egg replacement (I used Bob's Red Mill)
1 t pure vanilla extract
1 pinch of salt (the margarine usually has salt in it already)
1 1/4 c all purpose flour (I used 365 "all purpose baking flour")
1/2 t baking soda
1/4 t baking powder
8 oz dark chocolate, either chips or I just used some Valhrona and Trader Joes big bar chocolate I had lying around and chopped it up.
3/4 c chopped walnuts (optional)

In a large bowl, cream together fat and sugar until consistent (don't overmix. Sugar granules are just fine). You can do this by hand or via electric mixer. Add the egg substitute, vanilla, salt, and just combine.

In a separate bowl mix together flour, baking soda, and baking powder. Then sift into bowl with the fat/sugar mix. Stir until just combined, then add chocolate/nuts. Stir until consistent. Should look like the picture below. It was almost kind of dry/crumbly (I strongly recommend you click through for the close up).


Cover bowl with saran wrap, place in fridge for at least 30 minutes.

When ready, pre-heat oven to 350, and position rack in the middle of the oven.

Meanwhile, take out a baking sheet (no sides), line it with parchment, use a silpat sheet, or grease it. Lay out the cookies using a table spoon, a small scoop, or just pick out bits with your hand, and drop them on the sheet. Don't worry if the mix seems crumbly, just make sure the dough is in a bit of a pile. Don't over-handle.

Bake for about 13 minutes if you like them not too crunchy, 17 if you do like them crunchier (I only baked them for 13). The sugar begins to carmelize so they still have a certain crispness to them.

These cookies really hold their own at room temp/the day after. Good luck!