Vegan Sugar Cookies

1 1/2 C sifted powdered sugar
1 C margarine (softened)
1 tsp almond flavoring
2 1/2 C self-rising flour
1 1/2 tsp EngerG Egg Replacer
2 T water
1 tsp vanilla extract
Mix the margarine and sugar well. Add the vanilla, egg replacer, water and the almond flavoring, mixing well. Stir in the self rising flour, a little at a time until it forms a dough. Cover and refrigerate for at least a couple hours or overnight. Preheat oven to 350 F. Remove dough from refrigerator, cut in half and put the rest of the dough back in the fridge to keep it cool until you are ready to roll it out. Roll dough 1/4 inch thick on a well floured surface. The thinner the dough is, the crispier your cookies will be. Thicker cookies will be softer and take slightly longer to bake. Once rolled out, cut into shapes with floured cookie cutters. Place cookies on lightly oiled cookie sheets. Bake for 7 to 8 minutes or until lightly golden brown. Remove cookies and place on wire rack to cool. When cookies are completely cool, decorate with sugar, sprinkles, icing, candy etc.

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Vegan Gingerbread Cookies

2 1/4 C All purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 C vegan margarine, softened
1 C white sugar
1 1/2 tsp. EnerG Egg Replacer
3 T water
1/4 C molasses
2 T sugar

Preheat oven to 350 F. Mix flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. Cream together the margarine and sugar until light and fluffy. Add the egg replacer, then stir in water and the molasses. Combine with the dry ingredients and combine well. Cover this combined mixture and store it in the refrigerator for at least 30 minutes to 1 hour. While chilling, dust rolling surface and your rolling pin with flour. Oil your cookie sheets.  Take dough out of refrigerator and roll it out on the flour dusted surface, should be about 1/4 inch thick. Next, flour the cookie cutters well and then cut shapes out of dough. Place cookies onto cookie sheet and bake each batch of cookies 8 to 10 minutes. Allow cookie batches to cool before decorating. Add icing, candy or other decorations once completely cooled.

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Vegan Chocolate Chip Cookies

  • 6 T Earth Balance
  • 3/4 C light unbleached sugar
  • 3/4 C dark unbleached sugar
  • EnerG egg replacer for 2 eggs
  • 2 T soymilk
  • 1/2 T vanilla
  • 3 C pastry flour
  • 1/4 C oat bran
  • 1/2 T baking soda
  • 1/2 tsp salt
  • 1 C semi-sweet chocolate chips
  • 1/2 to 1 C chopped nuts (pecans or walnuts preferred)

Preheat your oven to 350 F. Spray cookie sheets with oil. Beat margarine, both sugars, egg replacer, soy milk and vanilla in mixer until well mixed and smooth. Next, in a medium bowl, mix remaining ingredients. Mix well until it becomes a firm dough. Cut walnut sized pieces out of dough and roll into balls with wet hands. Place on each cookie sheet, leaving sufficient space between each cookie. Press each cookie down slightly. Bake for 5 minutes, turn pan around, and then bake for another 5 minutes. Remove from oven and cool.

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Girl Scout Cookies Shortbread

1/2 c  butter-flavored shortening
1 c  powdered sugar
1/2 t  vanilla
1/4 t  salt
2 T  egg (beaten)
1/2 t  baking soda
2 T  buttermilk
1 1/2 c  all-purpose flour (plus an extra 1/4 cup reserved for rolling)
1/8 t  baking powder

1.  In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer.
2.  Add the egg and beat mixture until it’s fluffy.  Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.  3.  In another bowl, combine the flour and baking powder.
4.  Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.
5.  Roll the dough into a ball, cover it with plastic wrap and then chill it for 1 hour.  6.  Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8.  Bake for 12-15 minutes or until golden brown.

Makes 60 cookies.

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Amish Angel Food Cookies

1 c Crisco
1/2 c granulated sugar
1/4 tsp salt
1 tsp baking soda
1 tsp vanilla extract
1/2 c brown sugar
1 egg
2 c all-purpose flour
1 tsp cream of tartar
1 c coconut

Mix Crisco and sugar until creamy; add egg. Sift all dry ingredients together. Add to Crisco mixture. Roll dough into small balls and dip into water, then into brown sugar. Put on cookie sheet. Bake at 375 degrees F for 15 minutes.

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Amish Boiled Cookies

1/2 c butter
1/2 c milk
2 c granulated sugar
3 tb unsweetened cocoa
1/2 c peanut butter
1 tsp vanilla extract
1/4 tsp salt
3 c quick cooking oats
1/2 c coarsely chopped pecans

In a small saucepan over medium heat bring to a boil and cook butter, milk, sugar, and cocoa for 1 minute. Remove from heat and stir in peanut butter, salt and vanilla extract. Mix in oats and pecans. Drop by teaspoon onto wax paper and allow cookies to cool for 1 hour.

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Amish Sand Tart Cookies

1 1/4 c sugar
1/2 c light brown sugar
3 eggs
1 tsp vanilla extract
2 tsp milk
1/2 tsp baking soda
1/4 tsp cinnamon
3 1/2 c flour

Cream both sugars and butter, then add eggs, milk, and vanilla until thoroughly mixed. Stir in baking soda, cinnamon, and flour until well combined. Roll dough thin and cut into desired shapes. Bake in a 375-degree oven for 8-10 minutes. Cool on a wire rack.

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Amish Molasses Cookies

1 c Shortening
1 1/2 c Brown sugar
2 Eggs
1 c Molasses
1 c Light or golden corn syrup
1 1/2 c Milk
3 ts Baking soda
1 ts Ginger
2 ts Cinnamon
6 c Flour

Cream the shortening and sugar. Add the eggs, molasses and syrup. Then sift together the dry ingredients and alternately stir in the flour and milk.  Bake for 5 to 8 minutes in a 375 degree oven. The molasses in the cookies make them very prone to burn so check often.. the recipe could be halved as this makes about 80 cookies.

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Amish Apple Brownies

1 c Butter, softened
1 3/4 c Sugar
2 Eggs, well beaten
1 t Vanilla
2 c All-purpose flour
1 t Baking powder
1 t Baking soda
1 t Cinnamon
1/2 ts Salt
2 c Baking apples (peeled and chopped)
1/2 c Pecans or walnuts

In a large mixing bowl, cream butter, sugar, eggs and vanilla with electric mixer. Combine dry ingredients and add to butter mixture. Mix until flour is moistened. Fold in apples and nuts. Spread in a greased 9 x 9 inch baking pan and bake in 350 degree oven 45 minutes or until done. Serve warm with frozen vanilla yogurt or drizzle with vanilla glaze using 1/2 cup powdered sugar, 1 tablespoon hot water and 1/4 teaspoon vanilla.

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Drop Amish Cookies

2 c. sugar
1 1/2 c. lard
2 eggs
2 tsp. vanilla
1 1/2 tsp. nutmeg
6 c. flour
1 1/2 c. milk
3 tsp. baking powder
1 tsp. soda

Cream sugar and lard. Add eggs, nutmeg, vanilla, and baking powder. Mix soda with milk and add alternately flour and drop with soup spoon on ungreased cookie sheet. Bake plain or sprinkle with sugar and cinnamon or sugar. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Make 5 dozen. Only 122 calories per cookies.

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