Shirley Temple Cookies recipe from Mad City Vegan Fest

I was lucky enough to be at Mad City Vegan Fest in Madison, WI over this weekend giving a baking demo! I demo-ed my new recipe for Shirley Temple Cookies, a light lemon orange-flavored cookie that melts in your mouth, topped with a cherry grenadine frosting, sour straws, mini umbrellas, and a cherry on top! Mad City Vegan Fest was a great time, the demo went fantastic, and I left simultaneously inspired and needing a good night’s sleep!
I’ll be out of town for the next week, so I’ll be doing a full write up on the fest when I get back (and check Vegansaurus soon for a write up I’ll be doing later today on the demo)! Here is the recipe:

Shirley Temple Cookies

Makes about 2 dozen cookies

These cookies are meant to replicate Shirley Temple drinks. Not the sad, fake lemon-lime corn syrup-flavored concoction, but real kiddie cocktails—fizzy citrus cherry flavored drinks topped with fruit slices, umbrellas, and cherries on cocktail swords to make every eight year old at weddings and social functions their parents dragged them along to feel grown up and sophisticated.

½ cup margarine
1/4 cup canola oil
1 cup powdered sugar
1 ½ teaspoons lemon zest
1 ½ teaspoons orange zest
1 tablespoon lemon juice
1 tablespoon fresh squeezed orange juice
¼ teaspoon almond extract

2 cups flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt

1/3 cup non-hydrogenated margarine
1/3 cup non-hydrogenated shortening
2 cups powdered sugar
1 tablespoon grenadine
1-2 tablespoons juice from maraschino cherries

Maraschino cherries and sour or fizzy candies for garnish (I used Sour Patch Sour Rainbow Belts rolled up and stuck in thick milkshake or bubble tea straws cut into 1-inch pieces)

Preheat oven to 350°F.

Stir together the margarine and oil in a large mixing bowl. Gradually add the powdered sugar, then stir in the zest and juice and almond extract.

Sift in the flour, baking powder, baking soda, and salt and mix until just combined. The dough should be somewhat thick. Drop dough by tablespoonfuls onto a parchment-lined cookie sheet and bake for 10-12 minutes until the bottoms are golden and the cookies are firm. The flavors are so delicate, so be careful not to overbake them. Transfer to a wire rack to cool.

In the meantime, make the frosting.
Beat together the margarine and shortening, then gradually add the powdered sugar, beating after each addition. Add the grenadine and vanilla extract and beat for 5-8 more minutes until smooth and fluffy.

To decorate the cookies, spread or pipe the frosting on. Top each frosted cookie with a cherry half and candy, then serve!


¡Cinco de Mayo! and Amazon product description.

You should totally make some coconut lime Mexican wedding cookies on the fifth of May. I give you the recipe below.

Zesty Coconut Lime Wedding Cookies
Makes about 2 dozen

These cookies are a hybrid of the texture and buttery flavor of Mexican wedding cookies paired with the complementary combination of coconut and lime. Eating these cookies is a real experience—first they crumble and you get a taste of the buttery flavor, then they melt in your mouth and the coconut lime kicks in. They’re coconut-hater approved which is pretty awesome because they are loaded with coconut and flavored with coconut extract.

1 1/4 cups margarine
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 tablespoons lime juice
3/4 teaspoon lime zest

1 1/4 cups cornstarch
1 1/2 cup flour
3/4 cup sweetened flaked coconut

2/3 cup sweetened flaked coconut for rolling and sprinkling

Lime glaze:
2 tablespoons lime juice
1/2 cup powdered sugar
1/4 teaspoon coconut extract

Preheat oven to 375°F.

Cream the margarine, powdered sugar, vanilla, coconut extract, lime juice, and lime zest in a large bowl until smooth.
Gradually add in the cornstarch and flour, beating after each addition, then stir in the coconut, kneading it in if necessary.
If the dough is crumbling, add a touch more lime juice or a splash of soy milk.

Roll dough into balls, about 2 tablespoons each.
Pour the coconut into a small bowl, then roll each cookie in the coconut and place on a parchment-lined cookie sheet.
Sprinkle the rest of the coconut on top of the cookies.
Bake cookies for about 15 minutes or until firm and the bottoms golden brown.
Let sit on the cookie tray for at least 10 minutes before moving to a cooling rack or they will crumble when you transfer them.

Make the glaze! Combine all ingredients in a small bowl and stir until smooth.
When the cookies are almost completely cooled, dip each one in the glaze and let sit until the glaze dries.
Optional: Sprinkle a bit of green sugar on top of each cookie.

In other news, there is now a product description on the Amazon page for the Vegan Cookie Connoisseur!

“Kelly Peloza started experimenting with vegan baking as a high school student, blogging about her vegan adventures all the while. Her amazing recipes and gorgeous photos drew a crowd of eager readers who have been begging her for a cookbook ever since. Now an energetic, spunky college student, her book is finally ready for her anxious audience. From double peanut butter sandwich cookies and coconut caramel butter cookies to raspberry almond cookies and inside out peppermint patties, these delicious and imaginative recipes are sure to inspire bakers of all ages.

Peloza is committed to using ingredients that are easy to find,

natural, and simple to use. You won’t find egg replacer, expensive cooking oils, or hydrogenated margarine in her recipes. “Making a batch of chocolate chip cookies shouldn’t involve running to five different health food stores searching for some elusive ingredient,” she writes. But you will find helpful tips for things like substituting margarine for oil in recipes, experimenting with non-dairy milks, using whole wheat flour, and ensuring the sugar you use was not

processed with animal bone char. The result is a simple, thorough, and inspiring collection of mouthwatering cookies anyone can make and everyone will love.”