Do you have a favorite holiday cookie that you’d like veganized? Tell me! I want ideas! Not that I have a hard time coming up with varieties of cookies (or any sweets for that matter), but I have trouble narrowing them down. There are only 31 days in December and I just can’t handle that many cookies. Also, you guys seem to come here for dinner ideas, so I can’t completely forget about that for a whole month. Another thing: my brain always goes straight to chocolate. (I guess you could have gathered that from the holiday treats I’ve blogger so far this year: mocha cheesecake and chocolate chunk blondies!) Chocolate is great, but a little variety is nice too, and I find that when I to branch out, things do tend to work out well. Lemon ricotta cookies popped into my head very randomly the other day. I think I made them in a cooking class when I was young, but I can’t remember for sure. I do remember what they taste like though, which is odd considering I don’t actually recall eating or making them, but whatever. They were good, so let’s leave it at that! I make vegan ricotta all the time for savory recipes, and it’s usually more elaborate than this. But ricotta cookies involve beating the heck out of the cheese with a mixer, so you don’t need to worry about replicating the texture. So I just used some raw cashews and non-dairy milk. Oh, and since the cashews need to go into the food processor for blending, I just went and blended all the dough in the food processor. Easy! If you’ve never had ricotta cookies before you’re in for a treat! They’re light, cakey cookies, which unfortunately makes it easy to pound a dozen or so in a sitting, but hey, what are holidays for?
