In all the hubbub over super bowl treats, we can't forget the vegan(s) in our lives. Thankfully, Gail at Cooking at the Pacific Outpost has us covered: here's her recipe for vegan sugar cookies, that can be cut out with football-shaped cookie cutters and decorated with vegan frosting to signify the team of your choosing. Y'know, because you will suffer humiliation when the team from my town defeats the team from your town. Vegan Sugar Cookies
Makes: About 24 cookies
You will need:
¾ cups Earth Balance, softened (FYI: Earth Balance is just a butter substitute - it won't kill you, I promise)
1 cup sugar
½ cup soy yogurt
½ tsp vanilla extract
½ tsp almond extract
2 ½ cups flour
1 tsp baking powder
½ tsp salt
In a large bowl, cream the Earth Balance and sugar with an electric mixer until smooth and creamy. Beat in the soy yogurt and the extracts. Sift in the flour, baking powder, and salt and stir until well combined. Cover the dough and chill it in the refrigerator for at least one hour.
Preheat the oven to 400 F. Shape the cookies and place them 1" apart on an ungreased cookie sheet.
Bake for approximately 8 minutes. Cool completely before icing.
Makes approximately. 24 cookies.
Frosting
½ cup Earth Balance
3-4 cups powdered sugar
1 tsp vanilla extract
A few drops of soy milk
Cream the EB wih an electric mixer. Slowly mix in the powdered sugar until well combined. Mix in the vanilla, and then add drops of soymilk to achieve desired consistency.
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