Sugar Cookies
INGREDIENTS:
1/2 cup water
2 Tablespoons golden flax meal
4 cups all-purpose flour
1 ½ teaspoons baking powder
1 cup vegan margarine
2 cups powdered sugar
3 Tablespoons almond or rice milk
2 teaspoons vanilla extract
½ teaspoon almond extract
1/2 teaspoon salt
Procedure:
Preheat oven to 350F (177C). In a small bowl whisk together the water and flax meal.
In a medium size mixing bowl whisk together the flour and baking powder.
In another medium mixing bowl mix the margarine and powdered sugar together until well mixed. Mix in the water and flax meal mixture from step 1 and the milk, vanilla extract, almond extract and salt until blended.
Add half of the dry ingredients to the bowl containing the wet ingredients and blend. Then add the other half and mix until well incorporated.
If making cookies with a cookie cutter
Transfer the dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1/2 hour.
On a lightly floured baking surface, roll out the dough to ¼ inch thickness. Cut into cookies with cookie cutters and transfer to a parchment paper lined cookie sheet. Bake about 18 to 20 minutes or until lightly golden. Transfer to wire racks to cool completely. Dust with sugar and cinnamon or cardamom.
If making cookies with a cookie press
Place the dough in the cookie press. Press out the cookies into desired shapes onto a cookie sheet. To ensure that the cookies stick to the cookie sheet after being pressed out of the cookie press, do not line the cookie sheet with parchment paper. Bake about 18 to 20 minutes or until lightly golden. Transfer to wire racks to cool completely. Dust with sugar and cinnamon or cardamom.