This cookie recipe is from the book Vegan Cookies Invade Your Cookie Jar. I tried the sugar cookies because not only do I love their utter simplicity, but they are, of course, a staple for the holidays which are going to be here in no time at all. I prefer eating sugar cookies by themselves, without all the bells, whistles and sprinkles that they typically get prettied up with, but I did sandwich some of my favorite jelly into some of the cookies and then dusted them with powdered sugar for a simple but completely decadent treat. The recipe was super-easy. I had everything I needed on hand and the ingredients made a nice dough that was easy to roll out and cut into cookie shapes. I made little holes in the center of some of the cookies using an apple corer so the jelly could squirt through. They tasted divine and looked really cute. A win-win.
I apologize to my readers for my spotty schedule these past couple of weeks but there’s been a lot going on in my life that’s been keeping me busy. Rest assured, I am around and I am going to keep posting as often as I can.
- 2 1/3 cups all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup margarine , slightly softened (like Earth Balance “butter” sticks)
- 1/2 cup nonhydrogenated vegetable shortening
- 1 cup sugar
- 2 tsp pure vanilla extract
- 1/2 tsp lemon extract (you can also use almond, maple or any other flavor)
- 1/4 cup vanilla soymilk (or other non-dairy milk)
- In a bowl, sift together the flour, cornstarch, salt and baking powder and set aside.
- In a larger bowl, cream the shortening, margarine and sugar with electric beaters until the mixture gets all soft and fluffy, for at least 4 minutes.
- Scrape the sides of the bowl with a rubber spatula to ensure everything mixes in. Now beat in the vanilla and lemon extracts and the soymilk until everything is just combined.
- Beat in half the flour and when it is thoroughly moistened, and then mix in the rest to form a soft dough.
- Divide the dough into two and pat each portion into a disc. Wrap each disc in plastic wrap and refrigerate for a few hours or overnight.
- On a lightly floured platform or board, roll each disc to about 3/8ths-inch thickness. Cut it into shapes with a cookie cutter. Place the cookies on a baking sheet lined with parchment paper, about 1-inch apart. Reroll leftover scraps and shape into more cookies.
- In a preheated, 350-degree oven, bake the cookies for about 10 minutes until done.
- Remove the cookies from the oven and allow them to cool for five minutes. Then transfer to a wire rack to cool completely before decorating.
- (Recipe from the book Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero, published by Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2009. www.dacapopresscookbooks.com)
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.