VEGAN SPRITZ COOKIES
(Recipe adopted from ValyasTasteOfHome)
Serves: 7 dozen
Ingredients
1.5 cups room temperature Earth Balance butter
1 cup sugar
1 Egg Replacer
2 tbsp. almond milk
1 tsp. pure vanilla extract
½ tsp. almond extract
3 ½ cups. all-purpose flour
1 tsp. baking powder
1 cup sugar
1 Egg Replacer
2 tbsp. almond milk
1 tsp. pure vanilla extract
½ tsp. almond extract
3 ½ cups. all-purpose flour
1 tsp. baking powder
food coloring (optional)
- Preheat oven to 375 F. Thoroughly cream Earth Balance butter and sugar.
- Add Egg Replacer, almond milk, vanilla and almond extract. Beat well until smooth about 3 minutes on high speed.
- Stir together flour and baking powder. Sift it into the creamed mixture.
- Stir on low speed until all flour combined and the dough will look smooth in texture.
- Do not chill. Place dough into Cookie Pro Ultra and press cookies onto a baking sheet lined with parchment paper.
- Decorate them with Jam or Christmas sprinkles of your choice. Bake one batch of cookies for 8 minutes at 375 F.
- Let cookies cool on baking sheet for 5 minutes before removing them from the pan to cooling rack.
First of all, this was THE most frustrating baking experience EVER! There is a learning curve with using a cookie press and I'm at the left of that curve. The directions LIED! Pressing the lever once and then pull up was utter FAIL. Everything was trial and error. Also, in my opinion, I would have liked it less sweet. However, our 6yo and the rest of the family loved it and said the sweetness was perfect.
Despite it all, it was worth it spending time with Maksim. He loves baking with me. I took advantage & squeezed in math lessons with measurements.
