This has been a crazy week of packing up my Mom and trying to see all my friends and family. Today the kids and I took a break and made some sugar cookies for Halloween. I used a recipe given to me by my husband’s Grandma, of course I had to make a few changes to make the cookies vegan. The kids get very few treats like this, so they were very excited and had a great time helping. I think they had more frosting on them than got on the cookies.
1 cup non-hydrogenated vegetable shortening
2 Cups sugar
1 cup soy milk at room temp.
2 tsp lemon extract
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
5 cups unbleached flour
Cream the shortening and the sugar in a mixer. Once it is combined (about 5 minutes) and fluffy add the milk and the lemon extract. In a large bowl combine the dry ingredients. Add the dry ingredients to the wet slowly and mix just until combined. Refrigerate the dough for at least 2 hours.
Preheat the oven to 400. Roll out half of the dough (keep the other 1/2 refrigerated until ready to use) on a well floured surface about 1/2 inch thick and cut out the cookies. Place the cookies on an ungreased cookie sheet and bake 8 to 10 minutes until the edges are lightly browned. Remove the cookies from the pan and let cool on a rack. Cool completely before frosting.
1/4 cup earth balance
1/4 cup shortening
3 cups powdered sugar
3 tbsp soy milk
1/2 tsp lemon or vanilla extract
In a mixer combine the butter and the shortening. Add in the powdered sugar and mix slowly until the sugar combines with the butter and shortening. Mix at high speed for about 5 minutes. Add in the milk and flavoring and mix another 5 minutes until it is light and fluffy. Chill the frosting for at least 15 minutes before you use it.
This recipe can be doubled to frost a cake as well.