Vegan Rosy Cookies
When I first encountered this recipe, I couldn't stop thinking about it due to its unusual combination. We embarked on a creative journey together to make these "rosy cookies," and I was pleasantly surprised by how delicate they turned out.
The cookies boast an appealing pink-orange hue and are incredibly tender, with a texture between gingerbread and biscuit. If tomato juice isn't available, you can mix a bit of tomato paste with water as a substitute. The tomato flavor is virtually undetectable, leaving everyone guessing their ingredients and delighted by their vegan nature.
Preheat the oven to 200 degrees.
In a bowl, combine the oil and tomato juice.
Add sugar, baking soda, and vanilla extract.
Stir with a spoon and watch the tomato juice activate the baking soda, forming a frothy mixture.
Measure and add the flour.
Mix everything with a spoon until it forms a cohesive dough.
Generously flour your work surface and transfer the dough from the bowl.
Knead thoroughly for about 5 minutes until smooth, adding more flour to prevent sticking.
Roll out the dough to about 6 mm thick. Optionally, sprinkle a bit of sugar on top for a glazed finish.
Use cookie cutters to shape the dough as desired.
Alternatively, cut into rectangles to minimize waste.
Re-roll any leftover dough to use again as in step 8.
Arrange the cookies on a baking tray lined with parchment paper. No need for paper if using a non-stick tray.
Bake for 10 minutes in the preheated oven at 200 degrees. Make sure not to overbake as they cook quickly.
Allow them to cool before serving. They are crisper on the first day and soften by the second, akin to gingerbread.
Enjoy!
