vegan spritz cookies
I love Spritz cookies. I've added the coarse sea salt so that you get sweet and salty in each bite. I love these cookies and I really love the rolled and cut cookies since my cookie press keeps breaking.
►
yield
10 -12
prep time
30 Min
cook time
10 Min
method
Bake
Ingredients For vegan spritz cookies
-
3 1/5 call purpose flour
-
1 tspbaking powder
-
1 1/5 cearth balance sticks, softened
-
1 cgranulated sugar
-
1 tspcoarse sea salt
-
1"egg" ener-g egg replacer
-
1 tspvanila
-
1/5 tspalmond extract
How To Make vegan spritz cookies
-
1Preheat oven to 350 degrees. In a medium bowl combine all the dry ingredients.
-
2In a large bowl mix the Earth Balance and the sugar with a mixer until light and fluffy. Add the prepared "egg" and extracts.
-
3Add in the dry ingredients slowly mixing well after each addition.
-
4Either load cookie press and using a holiday disk, make pressed cookies. Bake for 10 minutes and let cool on pan for 2 minutes.
-
5After cookies are cool, store in a zip lock bag. Can be frozen for up to 2 weeks.
-
6Alternate - roll the dough out (adding flour to keep it from sticking. then use your Christmas cookie cutter to cut and bake cookies.
-
7Cookies can have decorative sprinkles on them before you bake them for more decoration.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT