Saturday, December 18, 2010

Betty Crocker's Sugar Cookies - Veganized!

Time to start baking those holiday cookies! It's a family tradition to bake sugar cookies and frost them. This recipe is from the Betty Crocker 40th Anniversary Cookbook and it's been veganized.

1-1/2 tsp egg replacer
2 TB water
1-1/2 cups powdered sugar
1 cup Earth Balance Vegan Buttery Sticks
1 tsp vanilla
1-1/2 cups unbleached white flour
1 tsp baking soda
1 tsp cream of tartar

Combine the water and egg replacer, stir well and let for a minute to gel up a bit.

Mix powdered sugar, margarine, vanilla, and egg replacer in bowl and mix. I like to use a large stand mixer for this. When well combined add the flour, baking soda and cream of tartar and mix. If it's not "together" just use your hands to press into two balls; wrap in wax paper and refrigerate for at least 2 hours.

Heat oven to 375 degrees. Take out one package of dough and roll out on lightly floured surface and cut into desired shapes. Try not to roll too thin. The fatter they are, the softer. Place on cookie sheet and bake 7 to 8 minutes until just starting to brown. Let sit for a minute before placing on wire rack to cool. Frost and decorate when cool.

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