02 December, 2011

12 Days of Christmas Cookies, Day 2

In my whole life there have only been two sugar cookie recipes that have passed through our lips one is the Crisco recipe with corn syrup and the other is from Jill M., a much loved and adored member of our church in Duluth, MN who passed away back in 2006.  She was one of the BEST cooks & bakers I have ever met in my life.  There are two versions; one for 50 cutouts and one for 90 cutouts; I always opt for 90 and I don't bother rolling them out.  They are crisp on the bottom, soft on the inside and perfect with just colored sugar on top, but I prefer them with buttercream frosting.  I hope you love this recipe and it finds a new place in your recipe card box.

Sugar Cookies (90)
1 1/2 c. Earth's Best vegan shortening
3 c. organic cane sugar
3 eggs or 3 tsp. egg replacer
1 1/2 tsp. baking soda
3/4 c. unsweetened soy milk
6 c. flour, plus more for rolling
2 tsp. vanilla
1 1/2 tsp. sea salt

Preheat oven to 350 degrees

Cream together sugar and shortening; add eggs or egg replacer, soy milk and vanilla.  Mix well.  Add flour, soda and salt.  Mix well.  Divide dough into 3 equal balls.  Using flour roll out dough to 1/4 inch thick and cut your shapes.  I didn't roll mine out, I used a Pampered Chef medium scoop.  If you are using colored sugar crystals, sprinkle before baking.  Bake for 10-12 minutes.  The thinner you rolled the dough, the less time they will need.  WATCH THE EDGES for color change.    Remove to cooling rack after 2 minutes.  If you are frosting, allow cookies to cool completely.

Vegan Buttercream Frosting
1/2 c. Earth's Balance vegan shortening
1/2 c. vegan buttery spread
3 1/2 c. organic powdered sugar
1 1/2 tsp. vanilla
1/4 c. soy creamer

Cream together butter and shortening; add in powdered sugar 1 cup at a time until all in.  Add vanilla and soy creamer.  This is white frosting, for colors use food coloring as desired.  I used green, red and yellow.

 Sugar Cookies (50)
1 c. Earth's Balance vegan shortening
2 c. organic cane sugar
2 eggs or 2 tsp. egg replacer
1 tsp. baking soda
1/2 c. unsweetened soy milk
4 1/2 c. flour
1 1/2 tsp. vanilla
1 tsp. sea salt

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