Little did I know, Jack Frost had done a wee bit of re-routing, and Binghamton got some of the worst of the storm dubbed Stella. On campus, we had 31.3 inches in 24 hours. So....yeah, school got cancelled.
Which left me in sock eating territory. With a challenge.
You see, part of dealing with English language tutors who love international students, is that it tends to bring with it a crunchy crowd. Nothing against crunchiness, although I think most vegan substitutes protect animals at the cost of human health. On this staff, I've got vegans, and one poor tutor with a peanut allergy.
I certainly was not going to eat actual cloth socks, but cookies shaped like socks were doable. I called my mom, and checked to see if she had a Christmas stocking cutter, because I don't (not eating things that are red often guides my buying habits, and American stockings at least, are generally red). She had one, so I spent 10 minutes in the grocery store pouring over the ingredients of several brands of margarine to make sure it lacked peanuts and fish oil. I didn't even know I had to worry about fish oil in margarine, so I learned something. It's a food I never keep in the house of my own will.
The resulting cookies are not as delicious as the ones full of butter, because IMHO you just can't bet the real thing, but they're still dang tasty shortbreads.
1 small lemon
1 1/2 cup all-purpose, unbleached flour
1/4 cup powdered sugar + more for kneading
1/2 cup Smart Balance Olive Oil Light
- Preheat oven to 350F.
- In a medium bowl, zest 1 small lemon. Use about 1 Tbsp. of the lemon juice as well.
- Add in flour, 1/4 cup powdered sugar, and Smart Balance.
- Using a hand-mixer, beat until creamed.
- If dough is a little too soft, sprinkle tabletop with flour and knead until just beyond touchable.
- The sprinkle tabletop with powdered sugar and knead until a nice, soft dough forms. About the consistency of play doh.
- Sprinkle more powdered sugar, and roll out dough about 1/4 inch thick.
- Cut with desired cookie cutter.
- Place on parchment covered baking sheet.
- Bake 12-15 minutes until edges lightly golden.
- Allow to cool 5 minutes on tray before removing to cool on wax paper or rack.
- Store in an air tight container once completely cool.
Makes 1 dozen at 110 calories a cookie