1 Cup Vegan Margarine
1 3/4 Cups Demerera or Brown Sugar
1 Tsp Vanilla
Pinch of Salt
Equivalent of 2 Eggs Using Egg Replacer
2 Cups Flour
1 Tsp Baking Soda
2 Cups Vegan Chocolate Chips
Directions
Cream margarine and sugar until fluffy. Add vanilla, salt, egg replacer mixture, flour and baking soda. Blend well. Stir in chocolate chips. Form dough into small balls and place on greased baking sheet. Bake at 375°F for 9-12 mins.
1 Cup Earth Balance Vegan Buttery Sticks, Softened
1/4 Cup Sugar
1/4 Cup Icing Sugar
2 Cups All Purpose Flour
1/2 Tsp Salt
1 Cup Finely Chopped Pecans
Sifted Icing Sugar For Coating
Directions
Combine buttery sticks, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add the flour and salt and beat until the flour in absorbed and mixture is crumbly. Add pecans and knead dough together gently and form into a ball. Divide the dough in 2 and roll each ball into a log about 1 inch in diameter. Wrap the logs in plastic wrap and refrigerate for 30 mins.
Preheat oven to 325°F.
Slice dough into rounds 3/4 inch thick and roll each piece into a ball. Balls should be no more than 1 inch in diameter.
Place balls on parchment lined baking sheets and bake, 1 baking sheet at a time, for 20 mins or until cookies are firm and lightly golden. Cool on rack.
Roll cooled cookies in sifted icing sugar to coat.
1 Cup Earth Balance Vegan Buttery Sticks, Softened
1/4 Cup Sugar
1/4 Cup Icing Sugar
2 Cups All Purpose Flour
1/2 Tsp Salt
Directions
Combine buttery sticks, sugar and icing sugar in a large bowl and beat using a mixer until creamy. Add the flour and salt and beat until the flour in absorbed and mixture is crumbly. Knead dough together gently and form into a ball.
Place dough between 2 pieces of parchment paper and use a rolling pin to roll it out to about 1/4 inch thick. Place dough in refrigerator for 30 minutes.
Preheat oven to 300°F.
Use a lightly floured cookie cutter to cut out cookies and place on parchment lined baking sheets. Bake, 1 baking sheet at a time, for 20-22 mins or until lightly golden.
1 Cup Earth Balance Vegan Buttery Sticks
1/2 Cup Icing Sugar
1 Tsp Vanilla Extract
2 Cups All Purpose Flour
1/4 Tsp Fine Sea Salt
Directions
In a bowl mix together flour and salt. In a different bowl, using an electric mixer, cream vegan buttery sticks until light and fluffy. Add sugar and continue beating till smooth. Stir in the vanilla. Add the flour and salt to the mixture and stir until smooth.
Divide dough into 2 flat discs about an inch thick and wrap in plastic. Put in the refrigerator for an hour.
Heat oven to 300°F and line 2 baking sheets with parchment paper.
Roll out the dough to desired thickness on a lightly floured surface. Shape with lightly floured cookie cutters. Place on baking sheets and refrigerate for another 20 mins. Bake for 20 mins or until cookies are firm without browning. Cool on rack.
Sift flour, corn flour and icing sugar into a bowl. Add butter and rub into dry ingredients, gradually molding mixture to a soft dough. Kneed Well. Roll out till about half an inch thick. Use a cookie cutter to cut into shapes. Place on ungreased baking sheet and bake at 310°F for 30-40 mins or until pale brown.
