Raise Vegan - - Live -

( Yields about 2 dozen) In­gre­di­ents:

• 1 cup ve­gan but­ter, at room tem­per­a­ture

• 1 cup or­ganic sugar

• 1- ½ tsp vanilla ex­tract

• 1 tbsp flax seed, ground

• 3 tbsp warm wa­ter

• 3 cups all- pur­pose flour

• 2 tsp bak­ing pow­der

• 1/ 2 tsp salt


1. In a small bowl, mix to­gether the ground flax and warm wa­ter and set aside.

2. In the bowl of your stand mixer, cream to­gether the ve­gan but­ter and sugar un­til smooth.

3. On medium- low speed, beat in vanilla ex­tract and the flax egg un­til com­bined.

4. In a medium- sized bowl, com­bine the flour, bak­ing pow­der and salt. Add the flour mix­ture to the wet in­gre­di­ents one cup at a time. The dough will be very stiff. If it be­comes too stiff for your mixer fin­ish off knead­ing the dough by hand. 5. Place the dough in a bowl and cover. Chill for at least 8 hours and up to 24 hours.

6. Once chilled, di­vide into four batches and roll out onto a floured sur­face. Try to keep the dough be­tween ¼ - and ⅛- inch thick. Use your fa­vorite cookie cut­ters to shape and trans­fer to a pre­pared cookie sheet.

7. Bake at 350 º F for 6- 8 min­utes. Let cool on the cookie sheet un­til firm enough to trans­fer to a cool­ing rack.

8. Dec­o­rate as de­sired.

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