Orange Diamoniques

 
3 cups whole wheat pastry flour
1/4 cup unbleached cane sugar
2 T. grated orange zest
1/2 t. baking powder
1/2 t. baking soda
3 T. Spectrum Naturals Spread or non-hydrogenated spreadable margarine
2/3 cup orange juice
 

In a bowl, stir together the flour, sugar, zest, baking powder, and baking soda. Using a pastry blender, cut in the Spectrum Spread until the mixture resembles coarse crumbs. Add the orange juice and stir well to form a dough. Place the dough between two sheets of waxed paper and roll out to 1/4-inch thick. Cut dough into shapes with a small diamond-shaped cookie cutter or knife. Carefully transfer the cut cookies to non-stick cookie sheets. Bake at 350 degrees for 6-8 minutes or until lightly browned.

Yield: 2 Dozen

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett