Summer has us in a full-on whirlwind of hustle and bustle. I can’t believe it’s August! I remember agonizing over childhood and adolescence, just willing it to hurry up. Now I’m dragging my heels to make the wheels turn a little more slowly.
Anyway, I wanted to give you a little update on the cookbook. If you pre-ordered from Amazon you may have received an email that there is a delay. Our hope (meaning the publisher and myself) was the to have the book out in the month of August, so August 1 was more of an arbitrary date. There are so many variables in publishing that can throw off when a book is actually ready that pinpointing an exact release date can be a bit dangerous. I have a fellow author whose book came out 3 months after expected!
I’m happy to say that the book is finishing up at the printers right this very moment and will be (hopefully!) going to the distribution warehouse at the end of the week. So the book should be out and in the world this month! Very exciting.
As a preventative measure, since it will take a little longer for me to get my own boxes of wholesale books, I am planning on holding an awesome book release party in September. The nitty-gritty is getting worked out as we speak, but let’s just say it involves the cookbook, yummy samples and free vegan tattoos (for reals!). Details to come.
For those who are interested, I am working on a detailed tutorial on how to make jam. I swear, no more jam after that. In the meantime, here is one of my favorite cookie recipes from the book. Oh, I can eat an obscene amount of these things and they are a perfect cookie any time of year. Light and citrusy for hot summer days and a bright spot in the dreariness of winter.
Lemon Drop Cookies
Prep time: 15 minutes
When I first went to college, I basically lived off of powder sugar-coated lemon wafer cookies that were made by a major cookie manufacturer. Naturally, because I liked them, they stopped making them about a year after I got hooked and I spent nearly a decade feeling sorry for myself before realizing that I didn’t care about their silly cookies– I could make my own! These little cookies are crisp and tart, with the powdered sugar taking the edge off and adding a sweet coolness to each bite.
1/2 cup margarine, softened
1/2 cup shortening, room temp
3/4 cup sugar
juice from 1 lemon
2 teas. lemon zest
2 cups flour
1 1/2 cups powdered sugar for coating
Preheat oven to 375. Prepare a cookie sheet with a sheet of parchment paper.
In a large bowl, cream together the margarine and shortening until smooth. Mix sugar to combine, then incorporate lemon juice and zest. Add flour in small batches until well incorporated.
Spoon teaspoon sized balls of dough onto cookie sheet, about 1 inch apart. Bake for 8– 10 minutes until edges are set and are slightly browned. If baking both sheets at the same time, switch shelves halfway through. Remove from oven and let cool completely before coating each cookie in powdered sugar. To coat, us a fork to support each cookie and roll cookie on each side to coat in sugar. Store cooled cookies in an air-tight container at room temperature.
Makes 2 1/2 dozen cookies
*For best results, zest the lemon before juicing. You can use the small holes on a grater for a fine zest.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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