Saturday, December 12, 2009

Vegan Sugar Cookies Made Easy

Christmas is just around the corner. In my home that means lots and lots of baking. From cookies exchanges to Holiday parties, you can always bet someone will ask, "what can you bring?" I've found that cookies are the easiest way to go. Who doesn't like to grab a cookie or two during the holidays.

This recipe has never failed me. The cookies don't spread. They can be made days in advance and frozen. And most importantly, using vegan fondant makes decorating a breeze. Be warned this recipe is not for the faint of heart, but the results are phenomenal and well worth the time and effort. People will ask....."What bakery did you buy these from?"

A few things you will need:
  1. A scale to weight your ingredients
  2. A stand mixer
  3. Good set of cookie cutters
  4. A non stick rolling mat (this can be purchased from Jo Ann Fabrics, Walmart or any good craft store that carries Wilton supplies)
  5. Good attitude and a lot of upper body strength (you'll get a good workout for free)
So lets begin. For the cookies you will need:

7.5 oz vegan margarine
3 oz vegan sugar or Florida crystals
1/3 tsp salt
1 tsp almond or vanilla extract
equivalent of 2 egg (Ener-G egg replacer works the best) be sure to follow the directions and beat for required length of time to insure that the mixture is emulsified
12 oz of Unbleached flour

1/4 Corn Syrup
Vegan Fondant (click link for recipe)
  1. Cream together the margarine, sugar, salt, and extract until the mixture is smooth.
  2. Add egg replacer and beat well.
  3. Add flour. With a plastic spatula or scraper, carefully blend into a soft dough.
  4. Wrap in plastic film and flatten out. Chill until firm.
  5. On a lightly floured surface roll out cookie dough to 1/4 inch thickness and cut desired shapes. Chill cookies for 5 minutes before baking.
  6. Bake on parchment lined cookie sheet for 10-12 minutes or until the cookies are lightly golden along the edges. Let cool on cookie sheet. Cool completely before covering with fondant.
To cover with fondant. Use the same cookie cutter shape that was used for the cookie. Using a non stick rolling pin roll dough out on a lightly powdered sugar covered surface, Knead fondant until pliable and begin to roll out to 1/8 inch thickness. Cut shapes out for cookies and set aside, Be sure to keep covered so that they don't dry out. Here is the easy part. Dip a pastry brush in a small amount of corn syrup and brush each cookie lightly to cover. Take the fondant shape and press it firmly on the cookie. Let set for 2-3 minutes. Once this is done, using your thumb gently smooth out the edges of the cookie to give a rounded appearance. A iced cookie appearance and ta-da your done! Use additional fondant or other vegan decorations to finish off you cookie.

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