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VEGAN SWEET YAM SHORTENING COOKIES
Japanese yam 70g Shortening 100g (I use Butter Flavor Shortening from Spectrum) Shortening 150g (I use Butter Flavor Shortening from Spectrum)Mayo substitute (I use Original Mindful Mayo from Earth Balance) 1 tbsp Sugar 35g Flour 100g Maple syrup 1 1/2 tbsp *shortening should be room temperature (I use Original Mindful Mayo from Earth Balance) 1 tbsp*You can try making this with gluten-free baking flour. *No peanuts, tree nuts, milk, eggs, soy *No peanuts, tree nuts, milk, eggs, soy |
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1. Steam the Japanese yam. If using microwave,wrap it with wet paper towel and reduce the power level to 60 (100 being highest.)
2. Peel and mash the yam with a fork. (The yam skin should be able to peel with fingers.)
3. Whip the shortening, mayo, and sugar about 4 minutes.
4. Add mashed yam and whip some more about 2 minutes.
5. Shift the flour to the yam mixture and combine with a pastry scraper or spatula. Stop when still little powdery.
6. Place on a plastic wrap and shape into a 5 x 5 square. (Using pastry scraper may be handy to form straight sides.)
7. Refrigerate about 1 hour, and freeze it for additional 1 hour.
8. Pre-heat the oven to 340F.
9. Place a cookie sheet on the working surface.
10. Unwrap the cookie dough and place it on the working surface.
11. Using a large knife, cut the cookie dough into cubes, little smaller than 1 x 1.
12. Brush the syrup onto the top of the cookie dough as desired.
13. Lift the cookie dough to the oven tray holding the cookie sheet. Bake for 18 minutes.
14. Take out the cookies out of the oven.
15. Reduce the oven temperature to 280F and bake for additional 15 minutes.
16. Cookies may be stick together. Cut them again if you need to with a knife or a pastry scraper.
2. Peel and mash the yam with a fork. (The yam skin should be able to peel with fingers.)
3. Whip the shortening, mayo, and sugar about 4 minutes.
4. Add mashed yam and whip some more about 2 minutes.
5. Shift the flour to the yam mixture and combine with a pastry scraper or spatula. Stop when still little powdery.
6. Place on a plastic wrap and shape into a 5 x 5 square. (Using pastry scraper may be handy to form straight sides.)
7. Refrigerate about 1 hour, and freeze it for additional 1 hour.
8. Pre-heat the oven to 340F.
9. Place a cookie sheet on the working surface.
10. Unwrap the cookie dough and place it on the working surface.
11. Using a large knife, cut the cookie dough into cubes, little smaller than 1 x 1.
12. Brush the syrup onto the top of the cookie dough as desired.
13. Lift the cookie dough to the oven tray holding the cookie sheet. Bake for 18 minutes.
14. Take out the cookies out of the oven.
15. Reduce the oven temperature to 280F and bake for additional 15 minutes.
16. Cookies may be stick together. Cut them again if you need to with a knife or a pastry scraper.
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