Orange Almond Poppyseed Scone Cookies

These were the cookies that got distributed this week, and the recipe has been one that's been asked for on occasions past (Trinity choir members take note, though you had it in a Lemon Pistachio incarnation...), so I thought it was time to share the stats. And yeah, I'm a stickler for organic: aside from having been an organic farmer once and not really wanting to support any other kind of agriculture, the thought of the same chemicals they used in the Vietnam war being sprayed on my food and the people growing it just sort of, I don't know, doesn't work for me... It might seem more expensive, but the commercial growers get extra subsidies from our tax dollars, so since I pay for it either way I'd rather choose the healthier option. And Fair Trade is always a good plan when it's a relevant item; for a list, visit the Fair Trade Federation or TransFair USA, the primary certifying body.

Orange Almond Poppyseed Scone Cookies

1 1/2 - 1 2/3 cups fair trade vegan sugar
1/2 cup Earth Balance (vegan non-hydrogenated margarine), softened
zest and flesh of two medium Valencia oranges
2 Tbsp organic almond extract
1 12.5 oz package extra-firm silken tofu (Mori-Nu, aseptic box)
3 Tbsp baking powder
2 tsp baking soda
1 tsp salt
8 cups King Arthur organic white whole wheat flour
2-4 Tbsp poppyseeds
2 cups plain soymilk
4 Tbsp Ener-G egg replacer
extra sugar to coat

1. Cream sugar and Earth Balance. Place in a blender with orange zest and flesh, extract and tofu. Blend till smooth.

2. Using a wire whisk, combine baking powder, baking soda, salt flour and poppyseeds in a large bowl.

3. Fold the creamed tofu mixture into the dry ingredients along with 1 cup of the soymilk. Preheat oven to 350F; line cookie sheets with parchment or grease/spray.

4. Whip remaining cup of the soymilk with the Ener-G egg replacer until foamy; fold into dough until just combined.

5. Roll dough into 1 - 1 1/2 inch balls, coat in sugar, and place on cookie sheets 2 inches apart, flattening slightly. Bake 8-10 minutes or until golden and set but still slightly soft. Allow to cool on sheets for 1 minute, then remove to racks to cool completely.

Yield: About 40-60 cookies depending on size