Wednesday, February 4, 2015
Kristen's birthday is coming up and we're celebrating by making a few goodies to enjoy. First up are these Sugar Cookies. Cookies are not her favorite sweets, but these are made better by having Red sprinkles.
Dairy/Soy/Corn Free Sugar Cookies - makes approx 2 1/2 dozen
3/4 cup mix of shortening and Earth Balance Coconut Spread
1 cup sugar (white, refined)
egg replacer equivalent to 2 eggs
2 1/2 cups all purpose flour
1 tsp. vanilla extract
1 tsp salt
Preheat oven to 400 degrees F. Mix shortening/margarine, sugar, egg replacer and vanilla together until smooth. Blend in dry ingredients. Use cookie scoop to make evenly sized balls and place on parchment lined cookie sheet. Use bottom of a glass, dipped in sugar sprinkles, to flatten dough to about 1/8 - 1/4" thickness. Bake 6-8 minutes. Let cool on rack.
Optional: if you want to use cookie cutters, chill dough for at least 1 hour, then roll out and cut with desired shapes.