Sunday, April 12, 2009
vegan sugar cookies
makes about 22 cookies
3/4 C. Earth Balance vegan buttery sticks, room temp.
1 C. unbleached sugar (i use organic cane sugar)
2 egg replacers*
1/4 tsp organic vanilla extract (did you know some are made from corn syrup? yuck!)
2 1/2 C. unbleached all-purpose flour (why not white? read here)
1 tsp aluminum-free baking powder
1/2 tsp salt
make 2 egg replacers by whisking the following together until foamy:
2 tsp baking powder
1 tsp baking soda
4 Tbsp flour
6 Tbsp water
take butter out of fridge a few hours before to soften. in large bowl, cream butter with sugar, with a hand mixer (5-6 minutes) or a kitchen aid mixer if you are one of those lucky brides who have one (i'm jealous!). add vanilla, then slowly add egg replacers.
add salt, baking powder, and slowly add flour. don't mix too much, just enough so you don't see any more white powder. combine to form a dough. cover and chill at least 2 hours or overnight.
bake cookies at 350 for 9-10 minutes or until golden.
1 Tbsp melted Earth Balance
1 Tbsp NON-hydrogenated shortening
1/2 tsp vanilla
2 C. powdered sugar
combine ingredients. add coconut milk to reach desired consistency (thin enough to spread on cookie with a spoon). to make colorful cookies, simply add a few drops of food coloring (preferably natural food coloring if you can get it).