My Black Cats, Spider Webs and Ghost sugar cookies ready to eat.
Sugar Cookies
2 3/4 c Unbleached flour
2 tsp baking powder
1 1/2 cups plus 1 Tbsp evaporated cane sugar
1 cup (2 sticks) of Earth Balance Butter
1 1/2 tsp vanilla, almond or lemon extract
Heat oven to 325 degrees.
Cream sugar and margarine until fluffy. Add vanilla. Add flour and baking soda and beat until a soft dough forms. If it is too dry, add almond milk by the tsp until it just comes together. Divide the dough into two parts. Roll out dough until 1/4" thick, cut out shapes and place on greased cookie sheets.
Bake 15-17 minutes until nicely browned on the edges. Let cool and then ice.
This recipe makes perfect, crispy thin sugar cookies.
Icing
2 cups of powdered sugar
6-8 tsps of almond or soy milk
4 tsps agave nectar or brown rice syrup
1/2 tsp of vanilla, almond or lemon extract
Mix the powdered sugar, sweetener and vanilla together in a small bowl. Add the milk by the teaspoon until a nice smooth icing forms. Color to your preferred choice. Dip the top of each cookie in the icing, let the excess drip off and then place on a counter to dry. This makes a nice icing that isn't too hard but also sets enough to stack without sticking all of your hard make cookies together.
The black cats were iced by adding 2 tsps of hershey's dark chocolate cocoa powder to the icing recipe.
