Wednesday, November 10, 2010

A Festive Holiday Treat!
Rosewater-Glazed Lemony Cranberry Cookies

I love Autumn! It's the season of colorful foliage, pumpkin pie, and the time of year when Pizza Research Institute starts putting cranberry sauce on their vegan Chef's Choice pizzas! My recipe for these super-moist and chewy Rosewater-Glazed Lemony Cranberry Cookies was recently featured on my friend Millie's Nuestra Cena blog. But just in case you missed it, I'm sharing it with you here. I sometimes make these cookies with a lemon glaze, but the rosewater glaze looks so festive, I can't resist making them this way for the holidays! But the glaze is completely optional. These cookies are very rich and delicious without any glaze at all!


1/2 cup Earth Balance Buttery Spread, at room temperature

1/2 cup evaporated cane crystals

1/3 cup firmly-packed organic brown sugar
1/2 tsp grated lemon zest
1 1/2 tsp Egg Replacer plus 2 Tbs water

2 tsp pure vanilla extract 

1 cup all-purpose flour

1 tps aluminum-free baking powder
1/2 tsp ground cinnamon

1 1/2 cups chopped pecans 

1 1/2 cups chopped fresh cranberries

Rosewater Glaze (optional—see recipe below)


Preheat oven to 350°F and lightly grease two large cooking sheets. Whisk together Egg Replacer and water in a glass measuring cup and set aside.

In a large mixing bowl mix together on medium speed, Earth Balance, sugars, and lemon zest. Beat in Egg Replacer mixture and vanilla until combined. Set aside

In a medium mixing bowl, combine flour, baking powder, and cinnamon. Gradually add the dry mixture to the wet mixture, then gently stir in the pecans and cranberries.

Drop by large teaspoonfuls onto the prepared cookie sheets. Bake for 12-15 minutes or until cookies are golden brown. Remove from oven, and let cool slightly before removing to cooling racks.

Prepare Rosewater Glaze while cookies are cooling. Drizzle the glaze over the top of completely cooled cookies. Makes 2 dozen cookies.

Rosewater Syrup and Glaze


1 1/2 cups evaporated cane crystals
1 cup of Organic Red Roses (I buy them from Mountain Rose Herbs)
1 cup water


Place all ingredients in a small saucepan and bring to a gentle boil, stirring occasionally. Reduce heat to low, and simmer for 45 minutes, until syrup has thickened. Remove from heat, and when cooled, strain through a fine-mesh sieve. Pour syrup into a squeeze bottle, and place candied rose petals into a container with a tight-fitting lid. Refrigerate syrup and candied rose petals for up to two weeks. Candied rose petals can be enjoyed as a sweet treat just like candy, and the syrup is divine on crackers or toasted English muffins, over Purely Decadent Vanilla Bean coconut milk ice cream, and as a glaze for cakes and cookies!


Ellen said...

I can not wait to make these cookies!! They look amazing and I can almost smell them. True autumn no matter which region of the country ( or the world)'re from. Great ingredients!! Thank you Hungry Vegan for posting such a delicious recipe. I now know what I'm going to be taking to my relatives on T'Giving...and for other holidays too...!!

Angel said...

I did miss seeing these cookies on Nuestra Cena! Thank you for sharing them here. They look sensational!

Anonymous said...

OK, you had me at the lemon-cranberry part, but really bowled me over with the rosewater glaze. Those cookies look dangerously delicious!!!

Eve said...

How lovely these cookies look! I can't wait to try them!

Anonymous said...

Cranberry sauce on pizza? Sign me up for that! From the photo, I can only imagine how wonderful your home must have smelled when these cookies were baking. Such pretty cookies!

Jenny said...

I'd want to make these cookies for the title of them alone. I'm such a "chocolate chip cookie" person, it would be really great for me to branch out a little in the cookie area. I love that you made your own rosewater; I've never seen someone do that before.

Carpensm @ A Life Without Ice Cream said...

Oh those look so yummy I wish I could reach through my screen! I'll have to give those a try!

Helen said...

I'm so glad you posted the recipe again here. I can never get tired of looking at that photo. It's truly tantalizing!

Anonymous said...

How wonderful to move beyond all things pumpkin and create a cranberry cookie that sounds (and looks) so incredibly delicious! This will be a wonderful change-up from the pumpkin bread and pumpkin biscotti I usually make for Thanksgiving. Thank you so much for sharing!

Carpensm @ A Life Without Ice Cream said...

Hey there... must have been a good night for the fresh salad rolls! I haven't tried the soy delicious coconut milk ice cream.. i've had the soy version (peanut butter zig zag is to DIE for). I'll have to give it a try... I've been thinking about it for some time!

Thanks for the tip!

VeganMarr said...

They look gooey & yummy! :-)

Millie said...

Gail...they look yummier in your blog than they did in mine.

Vegiegail said...

Oh, stop, Millie! They do not!!!!

Anonymous said...

These look fantastic! Rosewater has always itnrigued me when I see it on ingredients lists. I've never had it before and don't even have the slightest clue what it is like -- but that doesn't keep me from wanting to try!

Anonymous said...

These look so delicious! I love Indian desserts like rasmalai and golub jamun that are made with rosewater, but since they are also made with dairy, I haven't had them in years. I can't wait to try these cookies!

Anonymous said...

Wow!Nice posting.