Years ago I learned to make these cookies from Alice Waters cookbook. They were and are truly amazing, but I wanted to find a way to make them vegan.
After much trial and error, I found that a modified vegan sugar cookie recipe worked the best, so here you go. I think you will be very happy with the results.
1 lb of Earth Balance sticks
2 cups of white cane sugar
2 Vanilla pods, sliced and scraped
3 cups of AP Flour
1 tsp Baking Soda
1 tsp Salt
1/4 tsp ground Cloves
Zest from two Lemons
Cream together the Earth Balance, sugar, and the vanilla and then sift the dry ingredients together and mix into the creamed mixture. Finally, add in the lemon zest and form into small balls, push down lightly with a fork and bake at 350 degrees for 7-10 minutes. Remove from the oven and allow to cool slightly and then transfer to a wire rack.