Geneva Cookies
A Pepperidge Farm favorite that comes together in time! Dipped in chocolate & smothered with chopped almonds!
Ingredients
For the Cookie Dough
- 1 cup Vegan Butter 226g
- 1 cup Granulated Sugar 200g
- 1 Tbs Ground Flax 8g
- 3 Tbs Hot Water 45ml
- 2 Tbs Plant Milk 30ml
- 1 teaspoon Vanilla Extract 5ml
- 1 teaspoon Almond Extract 5ml
- 2½ cups All Purpose Flour 312g
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
For the Finish
- 8 ounces Tempered Chocolate 226g
- ⅔ cup Pecans or Almonds 113g
Instructions
- Combine the flax with the hot water & let stand for 5 minutes to thicken
- Cream the vegan butter with the sugar & salt on high speed with an electric mixer until light & fluffy about 3-5 minutes.
- Add the flax paste to the creamed mixture then stop & scrape the bottom & sides of the bowl for an even mix. Whip on high for 10 seconds to emulsify
- Add the sifted flour with the baking powder all at once & mix on low speed just until combined.
- Slowly drizzle in the plant milk & extracts while mixing on low just until combined, do not over mix
- With a pastry bag (no tip is needed) pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart as shown in the video, into a boat shape approximately 2-3" long
- Bake in a preheated 350°F oven for about 20-22 minutes or until the cookies are lightly browned. I find it is important to bake these cookies until they are golden to give them the desired crispness
- Cool completely then paint with tempered chocolate & sprinkle with toasted nuts
Notes
Storage Cookies can be stored at room temperature in an airtight container for up to 2 weeks
Tried this recipe?Let us know how it was!