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We have our winners!

We have our winners for the 2019 Naughty or Nice Cookie Challenge!

You can find their cookies on sale at Honest Weight through the end of the year, or make them yourself with the recipes below! Thanks to everyone who entered and congrats to our finalists and all our winners!

Naughty: Black Velvet Mint Surprise Cookies, Andrea Shaye, Albany, NY.

Black Velvet Mint Surprise Cookies
Baker: Andrea Shaye, Albany
Source: Self-developed

½ cup Miyoko's Cultured Vegan Butter (or other vegan butter)
1/3 cup granulated sugar
¼ cup light brown sugar
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon finely ground Black Velvet Coffee, from Liquid Assets
1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water)
1 teaspoon vanilla
¼ cup cocoa
1¼ cups unbleached all-purpose flour
8 ounces 70% dark chocolate, coarsely chopped into chunks
½ cup of Enjoy Life mini chocolate chips
½ bag (approx. 5 ounces) of Dandies mint marshmallows
Preheat the oven to 350 degrees. Line two baking sheets with parchment.


Prepare flax egg by mixing the ground flax with water and let the thicken.

Combine the butter, sugars, baking soda, salt, and coffee in a large mixing bowl. Beat until the mixture is smooth. Add the flax egg and vanilla, and beat until thoroughly combined. Beat in the cocoa and then the flour. Add the chunks and chips, mixing until they're distributed throughout.

Scoop up 2 rounded tablespoons of batter and form into a ball. Flatten the ball and place 3 marshmallows in the middle of the dough. Wrap the dough around the marshmallows until they are fully sealed inside and you have a new dough ball. Place on cookie sheet, repeat for each cookie, and space the cookies at least 2 inches apart.

Bake the cookies for 9 to 10 minutes until they appear just done or even a bit underdone. Baker's note: Snack on any additional marshmallows while you're waiting for the cookies to bake. Or if you're really seeking a wintry spirit death by chocolate, make yourself some oat milk hot chocolate and throw a few Dandies in there!

Allow the cookies to cool on the baking sheet for at least 15 minutes to firm up.

 

Nice: Zingy Lemon Cookies, Megan Brophy-McLean, Latham, NY.


Zingy Lemon Cookies
Baker: Megan Brophy-McLean, Latham
Source: Adapted from "500 Vegan Recipes" by Celine Steen and Joni Marie Newman


½ cup powdered sugar
½ cup white sugar
1/3 cup non-hydrogenated vegetable shortening
¾ cup non-dairy yogurt, plain or vanilla (I like Silk Soy Plain)
Zest of one lemon
1 teaspoon vanilla extract
1 teaspoon lemon extract
¼ teaspoon salt
2½ cups all purpose flour
1½ teaspoon baking powder
1 teaspoon baking soda

For the icing:
1 cup powdered sugar
2-4 teaspoon lemon juice
¼ teaspoon vanilla extract
¼ teaspoon lemon extract
Preheat the oven to 325 degrees.

Sift together the flour, salt, baking powder and baking soda. In a separate bowl, cream together the shortening and sugars. Add the yogurt, zest, and extracts and mix until creamy. Gradually mix in the flour mixture until the dough is smooth. Drop about 2 tablespoons of dough per cookie on a parchment or Silpat lined baking sheet and bake for 18-20 minutes, or until lightly browned.

Once the cookies are cool, mix the icing ingredients in a small bowl. Start with 2 teaspoons of lemon juice and gradually add more until a smooth icing is formed. If you add too much liquid, just stir in a little more powdered sugar to thicken it back up! Dip the tops of each cooled cookie in the icing, and leave to harden at room temperature.

Read the story in the Albany Times Union here!