When I first stumbled across this recipe from Kelly Peloza, I immediately stopped and read through the entire recipe.
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I have been fascinated with absinthe since I first watched Moulin Rouge (and probably before that) and have since crafted a few intriguing abstinthe based cocktails.But cookies? I had never even conceived of the idea of creating absinthe-inspired cookies… that is until I saw this recipe for Absinthe Shortbread Cookies. Why not, right?
If you’re like me and want to ask Kelly where she came up with this fabulously intriguing recipe, then join us for a special #spoonchat TODAY at 1PM EDT.Log into Twitter and have your questions ready. The best question wins a copy of Cheers to Vegan Sweets!
Absinthe Shortbread Cookies
Excerpted from Cheers to Vegan Sweets! by Kelly Peloza
Modern-day absinthe consumption hearkens to 19th- and 20th-century Europe, where the drink became wildly popular, notably among writers and artists. To serve, a slotted spoon with a single sugar cube is placed on top of a glass containing the bright green liquid. Ice water is slowly dripped into the glass, dissolving the sugar cube, diluting the spirit, and creating a chemical reaction that turns the absinthe a milky green color. Wormwood is one of the three main ingredients of absinthe, but might be difficult to track down and prepare for baking, so two of the three ingredients of “the holy trinity” of absinthe will have to do.
3/4 cup (168 g) vegan margarine
2/3 cup (80 g) powdered sugar
1/4 teaspoon vanilla extract
lime green food coloring
3 whole star anise
1/4 teaspoon salt
1 tablespoon (2.5 g) finely chopped fresh fennel leaves
1 3/4 cups (219 g) flour
In a large bowl, beat the margarine and powdered sugar together. Add the vanilla and food coloring (the amount will vary depending on the intensity of your food coloring). Start with 4 to 5 drops of liquid or a pea-sized amount of gel color and mix thoroughly.
Crush the star anise with a spice grinder or mortar and pestle. Remove any large pieces that wouldn’t break up so no one bites into them.
Add the salt, anise, and fennel leaves, then gradually mix in the flour, stirring after each addition until a dough forms. It should be soft but not wet and sticky. Gradually add additional flour if necessary to reach the right consistency.
Remove the dough from the bowl and roll into a log 2 inches (5 cm) in diameter. Wrap with parchment paper and chill in the refrigerator for at least 1 hour.
Preheat oven to 350°F (180°C, or gas mark 4).
Unroll the parchment paper and cut the dough into ½-inch (1 cm) slices. Line a cookie sheet with the parchment paper then place the slices on the sheet. Flatten slightly. Bake for 11 to 12 minutes.
This innovative vegan baking book features 125 deliciously fun drink-inspired dessert recipes. It’s a cookbook that takes readers on a delicious tour of cafés, cocktail bars, and lemonade stands, where all the drinks come in dessert form. Imagine your morning vanilla hazelnut mocha re-imagined as a muffin, or relax on the beach with a margarita biscotti, or stop by the bar and order your brew in Guinness cake form. Instead of sipping your drink, now you can indulge in it!