Vegan Sugar Cookies
Vegan Sugar Cookies is :
dairy free , lacto ovo vegetarian , veganBy Betty Crocker
cream of tartar
In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.
Heat oven to 375 F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half.
Roll each dough half to1/4 inch thickness on generously floured surface.
Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
Bake 7 to 8 minutes or until edges are light brown.
Remove from cookie sheet to cooling rack.
In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with colored sugar if desired.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Madeira, and Moscato d'Asti are my top picks for Sugar Cookies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.