Sugah Cookies

Somehow I didn't realize that my last post marked the 100th POST of this blog. I can't believe it! A big thanks to everyone who keeps me motivated to get creative in my kitchen. How exciting is that?? Cody even said, "I can't believe we've eaten 100 different things!" We haven't really; some of the posts are info and giveaways, but still! I love it!

I was going through my blog folder trying to figure out what recipe I was going to put up today and I realized I still haven't done my sugar cookies yet. Oi! These are the most perfect, tasty cookies...I don't know what's wrong with me! They're crispy, but chewy, but buttery, and sweet on top. Perfect for any occasion, so long as you have the appropriate cookie cutter! :)



Sugah Cookies (You have to say it like a true New Englander or they don't taste the same!)
Prep time: 15 minutes
Cook time: 14 minutes

1 cup Earth Balance
3 3/4 cup unbleached all-purpose flour
1 cup white sugar
2 tsp baking powder
3 tsp Ener-G Egg Replacer
4 tbsp water
1/4 cup Tofutti Cream Cheese
1 tsp vanilla extract

1. In a large bowl, cream together the Earth Balance and sugar. Stir in the egg replacements and vanilla. Slowly add the flour, baking powder and Tofutti cream cheese. Form the dough into a long loaf and wrap in plastic wrap. Refrigerate for a couple hours.

2. Preheat the oven to 350° F. Grease the cookie sheets or use parchment paper.

3. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on prepared cookie sheets.

4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks.

What would sugar cookies be without icing???

Sugah Cookie Icing

2 cups confectioners' sugar, sifted
1/2 tsp almond extract
6-8 tsp soy milk
4 tsp light corn syrup
Assorted food coloring

1. In medium bowl, stir together confectioners' sugar and soy milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

2. Add food coloring to desired intensity. Dip cookies and allow to dry overnight.

I individually wrapped these cookies in little bags with Valentine's on each one for my coworkers. They're literally perfect. Not too sweet, not too hard, not too vegan....wait. Is there such a thing??

PS: If you were one of my Ener-G Egg Replacer winners, please email me your address so I can get your box out to you!