We unexpectedly got about four inches of snow today, which didn’t really change our plans for the day (crunch time with schoolwork), but made the day cozy and put us in the mood for baking. With all the recent talk of the potential shutting down of Baltimore’s Berger cookie bakery because of the ban on trans fats, we decided we’d give making them a try. We used King Authur’s recipe and veganized it with the obvious substitutions of butter, milk, cream, and egg (vegg), and we also used agave syrup in place of corn syrup. They turned out delicious and the icing is pretty close to how I remember the original Berger cookie icing, but the cookie isn’t much like the original. But at least they are trans fat free!
Other notes on the recipe in case your going to try it: we cut the recipe in half and it made 9 Berger-sized cookies, but they didn’t need 10 minutes in the oven, they started to burn a little- so keep an eye on them.