Pink Lemonade Thumbprint Cookies

Serves: 48 cookies

Ingredients

• Earth Balance Buttery Sticks 10 Tablespoons (140g)
• Solid Vegetable Shortening 8 Tablespoons (112g)
• Granulated Sugar ¾ cup (150g)
• All Purpose Flour 2½ cups
• Salt ½ teaspoon
• Baking Soda ½ teaspoon
• Baking Powder 1 teaspoon
• Pure Lemon Extract1 teaspoon (5ml)
• Lemon Zest from 1 lemon approx 2 teaspoons
• FOR THE LEMON WHITE CHOCOLATE GANACHE
• Vegan White Baking Chocolate 4ounces (113g)
• Almond Milk 2 Tablespoons (30ml)
• Corn Syrup 2 teaspoons (10ml)
• Earth Balance Buttery Sticks 2 tablespoons (28g)
• Lemon Extract 1 teaspoon (5ml)
• Lemon Zest from 1 lemon approx 2 teaspoons

Instructions

1. Cream the earth balance and shortening together with the granulated sugar & lemon zest until light & fluffy and this will take about 3 minutes.
2. Add the pure lemon extract and be sure to scrape the bottom & sides of the bowl for an even mix
3. Add the sifted flour with the baking soda & baking powder & salt and mix until it comes together
4. Add the pink food color and mix until uniform in color.
5. Scoop the dough with a #100 cookie scoop and place on a parchment lined sheet pan spaced 1" apart.
6. Make an indent with your thumb and bake in a preheated 350°F oven for approximately 12 minutes or until baked through but be careful not to get too much color or it will compromise the delicate pink color of the cookies.
7. Cool completely then fill with the vegan white chocolate lemon ganache
8. Melt the vegan white chocolate in a medium mixing bowl, reserve
9. Combine the corn syrup, almond milk, lemon zest & earth balance in a heavy bottom sauce pot
10. Bring to a boil and pour over the melted white chocolate and whisk smooth
11. Then add the lemon extract
12. Pipe into the baked cooled cookies allow to set
13. Garnish with your choice of sprinkles, non pariels or chocolate drizzle

Notes

Baked cookies can be stored at room temperature in an airtight container for up to 1 week

Unbaked dough balls can be stored in the freezer for up to 2 months, thaw & bake as you wish for fresh baked cookies any time