Monday December 23, 2013
Vegan Sugar Cookies
1 cup (2 sticks) Vegan Butter Substitute like Earth Balance, softened
1 ½ cups Organic Evaporated Cane Juice Sugar
½ cup Unsweetened Apple Sauce
2 Tablespoons Ground Golden Flax Seed
2 ½ cups Flour
2 teaspoons Pure Vanilla Extract
½ teaspoon Salt
Zest of 1 Lemon
Pre-heat oven to 350 degrees.
Mix the flax seed into the applesauce. Cream together the butter substitute and the sugar. Add in the vanilla, lemon zest, the flax seed and applesauce combination and mix until well blended. Mix in the flour and salt until the dough comes together but is still a little sticky. Cover dough and refrigerate for at least 1 hour until the dough stiffens and is easy to roll out. After the dough has chilled, take out ¼ at a time and roll out on a floured surface. Roll the dough to a thickness between ¼-1/2inch thick for a softer cookie, 1/8-1/4 inch for a crisper cookie. Bake on a greased baking sheet for 5-8 minutes, depending on thickness or until the bottoms are just golden brown. The cookies can be decorated with sugar or candy sprinkles prior to baking or frosted after they are baked and cooled.
Note: A good substitute for frosting is to mix gel type (the more concentrated varieties) food colorings with a teaspoon or more of vanilla or other flavored extract to thin, then use a brush and “paint” your cookies. This can be done before or after baking. It adds more flavor but not any more sugar. Mixing in edible glitter or shimmer powders will fancy it up a little more.
From SeraAngl’s Kitchen Witchery