A Festive Holiday Treat! Rosewater-Glazed Lemony Cranberry Cookies

I love Autumn! It's the season of colorful foliage, pumpkin pie, and the time of year when Pizza Research Institute starts putting cranberry sauce on their vegan Chef's Choice pizzas! My recipe for these super-moist and chewy Rosewater-Glazed Lemony Cranberry Cookies was recently featured on my friend Millie's Nuestra Cena blog. But just in case you missed it, I'm sharing it with you here. I sometimes make these cookies with a lemon glaze, but the rosewater glaze looks so festive, I can't resist making them this way for the holidays! But the glaze is completely optional. These cookies are very rich and delicious without any glaze at all!

Ingredients:

1/2 cup Earth Balance Buttery Spread, at room temperature?
1/2 cup evaporated cane crystals?
1/3 cup firmly-packed organic brown sugar
1/2 tsp grated lemon zest
1 1/2 tsp Egg Replacer plus 2 Tbs water?
2 tsp pure vanilla extract ?
1 cup all-purpose flour?
1 tps aluminum-free baking powder
1/2 tsp ground cinnamon?
1 1/2 cups chopped pecans ?
1 1/2 cups chopped fresh cranberries?
Rosewater Glaze (optional?see recipe below)

Directions:

Preheat oven to 350°F and lightly grease two large cooking sheets. Whisk together Egg Replacer and water in a glass measuring cup and set aside.

In a large mixing bowl mix together on medium speed, Earth Balance, sugars, and lemon zest. Beat in Egg Replacer mixture and vanilla until combined. Set aside

In a medium mixing bowl, combine flour, baking powder, and cinnamon. Gradually add the dry mixture to the wet mixture, then gently stir in the pecans and cranberries.

Drop by large teaspoonfuls onto the prepared cookie sheets. Bake for 12-15 minutes or until cookies are golden brown. Remove from oven, and let cool slightly before removing to cooling racks.

Prepare Rosewater Glaze while cookies are cooling. Drizzle the glaze over the top of completely cooled cookies. Makes 2 dozen cookies.

Rosewater Syrup and Glaze

Ingredients:

1 1/2 cups evaporated cane crystals
1 cup of Organic Red Roses (I buy them from Mountain Rose Herbs)
1 cup water

Directions:

Place all ingredients in a small saucepan and bring to a gentle boil, stirring occasionally. Reduce heat to low, and simmer for 45 minutes, until syrup has thickened. Remove from heat, and when cooled, strain through a fine-mesh sieve. Pour syrup into a squeeze bottle, and place candied rose petals into a container with a tight-fitting lid. Refrigerate syrup and candied rose petals for up to two weeks. Candied rose petals can be enjoyed as a sweet treat just like candy, and the syrup is divine on crackers or toasted English muffins, over Purely Decadent Vanilla Bean coconut milk ice cream, and as a glaze for cakes and cookies!