#delicatecookies

These delicate and citrusy clementine cookies are the ideal treat to brighten your day.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 2 tablespoons freshly squeezed clementine juice. 1 tablespoon clementine zest. 1/2 teaspoon vanilla extract.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy. Add the egg, clementine juice, clementine zest, and vanilla extract and mix them in well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Make balls of dough about the size of a tablespoon and put them on the baking sheet that has been prepared. Press down a little on each cookie with your fingers or the back of a spoon. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take the cookies out of the oven and leave them on the baking sheet for 5 minutes to cool down. Move the cookies to a wire rack to cool all the way down. With a coffee or tea, these clementine cookies are a great treat!

Prep Time: 15 minutes

Cook Time: 10 minutes

Delicate and buttery eggless cookies filled with the sweetness of dried strawberries. These melting moments are a treat for strawberry lovers!

Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/4 cup cornstarch. 1/2 cup chopped dried strawberries. 1/2 teaspoon vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy. Sift in the all-purpose flour and cornstarch. Mix until you get a soft dough. Gently fold in the chopped dried strawberries and vanilla extract, ensuring even distribution. Take small portions of the dough and roll them into small balls or shape using a cookie cutter. Put the cookie shapes on a baking sheet that has parchment paper on it. Using a fork, gently press down on the cookies to create a pattern. Bake in the preheated oven for about 12-15 minutes or until the edges turn golden. Once baked, remove from the oven and let the cookies cool on a wire rack. Once completely cooled, store in an airtight container. Enjoy these delicious eggless strawberry melting moments!

Prep Time: 20 minutes

Cook Time: 15 minutes

These vegan lemon meltaway cookies are light, tangy, and simply melt in your mouth. They are perfect for any occasion, from afternoon tea to dessert.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup powdered sugar. 1/2 cup vegan butter, softened. 1/4 cup cornstarch. 1 tablespoon lemon zest. 2 tablespoons fresh lemon juice. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together vegan butter and powdered sugar until light and fluffy. Add lemon zest, lemon juice, and vanilla extract, mix until well combined. Gradually add flour, cornstarch, and salt, mixing until a soft dough forms. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them apart. Gently flatten each ball with the bottom of a glass or fork dipped in powdered sugar. Bake for 12-15 minutes, or until the edges are just lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.