Sunday, February 12, 2012

Sugar Cookies II

These sugar cookies will make a sweet addition to any school party.  Decorate them with sprinkles and frosting and all of the children in class will eat them up.  They won't care that they are dairy, egg and nut free!!

3/4 c soybutter softened
1/2 c sugar
½ c brown sugar
¼ c oj
¼ c  soymilk                                                    
1 tsp vanilla
2 ½ c flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt

Beat the soybutter and sugars until creamy.  Next add the orange juice, soymilk, and vanilla and beat on low.  Measure and the dry ingredients and mix on low until a soft dough forms.  Turn dough out onto a sheet or plastic wrap and refrigerate dough for at least 1 hour, or up to overnight.     

Dust a board heavily with flour and roll out cookies.  Cut out with cookie cutters.  If desired, sprinkle with colored sugar sprinkles and bake on an ungreased baking sheet pan at 350 for 11-12 minutes.  Or just bake the cookies plain and frost and decorate them when they have cooled completely.

Chocolate Cut-Out Cookies

These cookies are perfect for Valentine's Day and they are a little different that regular sugar cookies.  Plus it's been just long enough since Christmas to enjoy a sweet treat.  Have fun baking and decorating with you kids!!  

2 c flour
½ c baking cocoa
2 tbs wheat germ
1 tsp baking powder
1 tps baking soda
1 tsp vanilla
¾ c soy butter @ room temperature
½ c packed brown sugar
½ c granulated sugar
¼ c soy yogurt
¼ c soymilk

Measure the dry ingredients and pour them to a medium sized mixing bowl.   Gently stir them together.  Next, cream together the soy butter and the sugars in a large mixing bowl.   Add the soy yogurt, soymilk, and vanilla and beat again until incorporated.   Mix in half of the flour mixture at a time until it is all blended. 

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.  When the dough is ready, roll it out on a floured board to ¼ inch thickness.  Cut out the dough with cookie cutters and place on an ungreased baking sheet. 

If desired, decorate with sugar sprinkles before baking.  Cake Mate by Betty Crocker has several nut free varieties.  Or, bake and decorate with frosting and sprinkles when completely cooled.     

Bake at 350 for 10 to 12 minutes. 

Royal Icing

1 c confectioner’s sugar
2 tsp soy milk  
2 tsp light corn syrup
½  tsp vanilla
food coloring of your choice

In a medium sized bowl, mix together the powdered sugar and soy milk with an electric mixer.  Next, add the corn syrup and vanilla and beat again until the frosting is smooth.  Divide the frosting into small bowls and add food coloring to desired color.  Cover the icing with a damp cloth when not using to prevent it from drying too much.