These are the cookies that bring out the Pastry Picasso in all of us. They are edible canvases to decorate, and they are the epitome of “Christmas cookie.” This vegan version is easy to make too.
Yield: 2 to 3 dozen, depending on the size of the cutters
Active time: 30 minutes
Start to finish: 13/4 hours, including 1 hour to chill dough
11/2 teaspoons egg replacement powder, such as Ener-G
3/4 cup (12 tablespoons) soy margarine, softened
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
21/2 cups all-purpose flour
Royal Icing or Confectioners’ Sugar Glaze, optional
Assorted small candies, optional
1. Mix egg replacement powder with 2 tablespoons cold water, and set aside. Combine margarine and sugar in a mixing bowl, and beat at low speed with an electric mixer to blend. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Beat in egg replacement mixture, vanilla, and salt, and beat for 1 minute. Slowly add flour to margarine mixture, and beat until stiff dough forms.
2. Divide dough in half, and wrap each half in plastic wrap. Press dough into a pancake. Refrigerate dough for 1 hour, or until firm, or up to 2 days.
3. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
4. Lightly dust a sheet of waxed paper and a rolling pin with flour. Roll dough to a thickness of 1/4 inch. Dip cookie cutters in flour, and cut out cookies. Remove excess dough, and transfer cookies to the baking sheets. Re-roll excess dough, chilling it for 15 minutes, if necessary.
5. Bake cookies for 10 to 12 minutes, or until edges are brown. Cool cookies for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely. Decorate cooled cookies with Royal Icing or Confectioners’ Sugar Glaze, and candies, if desired.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months. Do not freeze cookies if decorated.
Variations:
Substitute lemon oil for the vanilla extract, and add 2 teaspoon grated lemon zest to the dough.
Beat the egg replacement mixture with 1/4 teaspoon food coloring before adding it to the dough.
Add 11/2 teaspoons ground cardamom and 1 tablespoon grated orange zest to the dough.