Following up on that review of the Vegan Cookie Connisseur (drawing is Wednesday), I thought I’d share the ongoing saga of trying to veganize one of my favorite store-bought cookies: Bordeaux Cookies from Pepperidge Farm. It’s been years since I’ve tasted one of these buttery, crispy, caramelly wonders so my recreations are all from memory.
If you’ve been a fan of this blog, you might remember my very unsuccessful attempts. Back in 2007, there were a couple of tries during Mofo. The November 7th post used about every sweetener known to me and the November 8th post unintentionally turned into a sheet cookie. In 2008, batches 4, 5 and 6 were also failures, but were kind of getting closer. I can’t really remember, but I must have felt defeated in 2009, but this year the cookies started haunting me again. I can’t say batches 4, 5 and 6 without hearing Elvis Costello in my head singing “chapters 4, 5 and 6”. I can’t be the only one, can I?
The first 3 batches really missed the mark. But the most recent batch, came pretty close! I’m still debating on the baking temperature and the thickness of the cookies, but these are actually good! The photo above shows 2 different baking temps/times. I’m going to try one more batch this year with some minor changes, then I’m closing the door on this recipe. However, if you love these cookies like I do, I’d love it if you gave them a go, too.
What has been the toughest thing for you to veganize exactly the way you wanted?