Lace Cookies

I got an ice cream maker for my birthday a month ago and haven't been able to use it because the weather has been so darn cold. Finally the temperature warmed up this weekend and I was able to make some delicious vanilla cardamom ice cream.

It needed something extra, so I decided to bake some crunchy lace cookies to go with my dessert. This recipe makes a whole lot, so you might want to divide the ingredients by half if you don't plan on sharing them with a large group. Make sure to space the cookie dough out by at least one inch because they will expand considerably while in the oven. I made the mistake of placing them to closely during my first batch and I was left with one giant cookie. Enjoy these cookies alone or with a giant scoop of vegan ice cream.

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* Recipe modified from Babycakes Covers the Classics

Makes about 35 cookies

Ingredients

* 1 3/4 cups all-purpose baking flour

* 1 1/2 cups vegan sugar

* 1/4 cup arrowroot

* 1 tsp baking soda

* 1 tsp salt

* 1 cup canola oil

* 1/2 cup applesauce

* 2 Tb vanilla extract

Directions

1. Preheat oven to 325 F. Line two baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, sugar, arrowroot, baking soda and salt.

3. Mix in the canola oil, applesauce and vanilla and stir with a rubber spatula until fully incorporated.

4. Drop the dough by the teaspoon onto the prepared baking sheets, about 1 inch apart.

5. Bake for 15 minutes, or until the edges are browned and the center is cooked through.

6. Let stand on the baking sheets for 15 minutes before serving.