Yield: 15 to 20 cookies
Prep time: 20 minutes (plus 30 minutes in the refrigerator)
Baking time: 8 to 10 minutes
Ingredients
- 425 ml (1 3/4 cups) all-purpose flour
- 7 ml (1 1/2 teaspoons) cornstarch
- 5 ml (1 teaspoon) baking powder
- 2.5 ml (1/2 teaspoon) baking soda
- 125 ml (1/2 cup) Becel Original margarine
- 180 ml (3/4 cup) sugar
- 60 ml (4 tablespoons) unsweetened applesauce
- 15 ml (1 tablespoon) soy milk
- 5 ml (1 teaspoon) vanilla extract
- 90 ml (6 tablespoons) dried strawberries
- 90 ml (6 tablespoons) chopped pistachios
- Zest of 1 lemon
Preparation
- Preheat the oven to 180 °C (350 °F), with the rack in the center.
- In a bowl, combine the flour, cornstarch, baking powder, and baking soda. Set aside.
- Using an electric mixer, beat the Becel Original margarine and sugar until light and creamy.
- Add the applesauce, soy milk, and vanilla. Mix well.
- Gradually stir in the dry ingredients and mix just enough to form a smooth batter, scraping down the sides of the bowl as needed. Avoid overmixing.
- Add the dried strawberries, chopped pistachios, and lemon zest. Fold in gently.
- Refrigerate the dough for 30 minutes.
- Line a baking sheet with parchment paper or a silicone mat.
- Using your hands, shape the dough into balls about the size of a ping-pong ball.
- Place the balls on the baking sheet, spacing them slightly apart. Bake for 8 to 10 minutes.
- Let them cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack.
