I’m flying out to see my Grandma Sivia soon because she isn’t feeling so well. Yes, that’s Sivia not Sylvia. My grandma was widowed at 50 and she came to live with my parents to help raise me. I couldn’t be a luckier gal! She sang gospel, cooked amazing food and taught me some peculiar eating habits. Peculiar eating habits in my parents’ home because mom and dad didn’t like non-Chinese food.
Sivia was the first one to show me how to make cinnamon toast. We couldn’t afford butter so we’d take an end piece of bread, toast it and spread it thinly with margarine. She sprinkle white sugar across the toast and give it a few puffs of cinnamon from a tin. I remember sharing a piece of toast with her. It was magical!
Besides cinnamon, she was also very fond of lemons. She’d eat slices of lemon! Pith, zest and all! Must be all that Vitamin C because until she had kidney failure, she looked a decade younger than her age. Before I was old enough to drink tea, she’d make me hot lemon water with honey. To this day, I call that my tonic.
Here’s something I know she’d love:
Egg-free Lemon Cookies
2 cups all purpose flour
2 sticks butter
1 1/2 cups granulated sugar
1/2 cup soy milk
1 tsp baking soda
1/2 tsp dried lemon zest
3 TB lemon juice
1/4 tsp salt
Cream butter and sugar together. Add lemon zest and juice. Mix dry ingredients together in a separate bowl. Stir to incorporate the baking soda so it doesn’t clump. Pour dry mixture into creamed butter. Add soy milk little by little to form a soft dough. Add less if the dough seems too wet. Drop onto a cookie sheet using an ice cream scoop. Leave 2″ between gobs of dough.
Bake at 400 degrees Fahrenheit for 11 minutes. These lemony sweets will spread out and look like Florentine lace cookies. The soy milk is the substitute for egg protein. I modified this recipe from Jolinda Hackett’s Vegan Lemon Cookie recipe on About.com. The original ingredient list used margarine instead of butter and tofu instead of soy milk.
Note: This is result of not having tofu or eggs handy. If you want to reduce sugar, you can experiment with a sugar substitute. After a childhood of living on margarine, I just can’t go back. That’s why I used butter.
This makes 1 1/2 dozen cookies. Each cookie cost 10 cents to make.