Monday, November 15, 2010

Vegan Sugar Cookies!!!

First off, I just wanted to announce that I'm down another pound... and am still on track to losing 50 in 2010!!!

Unfortunately, I ate every single WPA over the weekend. I went out to eat and baked cookies.

Still, I tracked every bite, and am still OP. :-) And, I brought the remaining cookies in to work today, to share.

It was the first attempt to make vegan sugar cookies, because I don't want to be left out of the holiday baking this year. It's a family tradition, decorating sugar cookies the week before Christmas.

(Of course, I will be opting out of the family tradition of gaining 10 pounds every December this year!)

Anyway, I thought that I would try out a new recipe every week until I found the one that tasted the most like Mom's.

I found the perfect recipe the first time around. These taste just like regular sugar cookies!

The frosting, I did badly on, and ended up having WAY TOO MUCH because I added too much soy milk to the mix and had to keep adding sugar and margerine until it got the right consistency again. But it tastes awesome. Here's the recipe:

Vegan Sugar Cookies (makes 25 cookies, approximately 2 points each)

- 3/4 cup vegan margarine
- 1 cup sugar or granulated sweetener (I used regular white sugar.)
- 2 egg replacer "eggs", prepared (I used Ener-G egg replacer)
- 1/4 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt

In a mixing bowl, cream margarine and sugar together. Blend in egg replacer eggs and vanilla.

Add sifted flour, salt, baking soda. Combine to form a dough.

Cover with plastic wrap and chill about 1-2 hours.

Roll dough to desired thickness, approximately 1/4 inch thick, and use cookie cutters to form shapes. You could also just make these into rounds.

Place cookies on a cookie sheet lined with parchment paper. (I didn't have parchment paper, so I just baked on a greased cookie sheet). Bake at 350 degrees for 8-10 minutes or until just starting to brown. Cool on racks.

Frosting (cookie with frosting will be approximately 3 points)

-3 tablespoons vegan margarine
- dash of salt
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
- soy or rice milk (I used soy)

- Once cookies are cooled, make the frosting by beating the ingredients until they are fluffy. Add enough rice or soy milk to reach your desired frosting consistency.


melissa said...

congrats on another pound! you are such an inspiration :)

lilyflor said...

I have to try this asap! looks good! and You look great on your progress pictures. Congrats!