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.