Ingredients
- 1 stick (or 1/2 cup) room temperature Earth Balance buttery sticks
- 1 cup organic cane sugar (or 1 1/2 cups organic confectioners' sugar—see headnote)
- 1 1/2 teaspoons Ener-G egg replacer, mixed with 2 tablespoons hot water
- 2 cups all-purpose flour, plus extra for dusting and rolling
- 1/2 teaspoon baking soda
Directions
- Place the Earth Balance in a stand mixer fitted with the paddle attachment. Cream the butter, sugar, vanilla, and egg replacer mixture on low speed, increasing to medium-low until the mixture is fluffy.
- Whisk together the flour and baking soda. With the mixer speed on low (about 3), add the flour mixture in thirds. Mix until the dough is even and smooth. Turn the dough out onto a dry, flat, floured surface and divide into two balls. Flatten them into disks and wrap each with plastic wrap. Transfer to the fridge for 15 to 20 minutes.
- Preheat oven to 350° F. Flour a dry, flat surface and remove dough from fridge. If it's super solid, allow it to soften slightly so that you can roll it. Use a rolling pin, roll dough to a thickness that's about halfway between 1/8- and 1/4-inch thick (if you like, you can do this between sheets of wax paper to make the process easier). Cut into shapes with cookie cutters and transfer cookies to two parchment-lined baking sheets.
- Bake the cookies for 8 to 12 minutes, or until the edges are just barely turning golden. Transfer cookies to wire cooling racks, and allow them to cool before enjoying.
- Editors' note: We made the cookies using vegetable shortening in place of Earth Balance. Since the dough was a bit brittle and crumbly, we rolled it out between two sheets of wax paper to make the process easier.
