Corn Salad with Chile and Lime
Vegan Cut-Out Sugar Cookies
1.5 cups all purpose flour, plus more for dusting
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup organic granulated sugar
6 tablespoons unsalted melted vegan butter
1 1/2 tablespoons unsweetened nondairy milk
1 tsp pure vanilla extract
Combine dry ingredients (flour, baking soda, baking powder, and salt) in a bowl. Set aside.
Cream together butter and sugar with a whisk or electric mixer until light and fluffy. Add milk and vanilla and beat again until incorporated. Add dry ingredients and mix just until a dough forms. Add more milk by the teaspoonful if necessary.
Dust your work station with a little bit of flour. Dust cookie cutters and rolling pin as well. Turn dough out onto your station. Form into a rectangle, them roll out to desired thickness (1/4 inch for softer cookies, 1/8 inch for crunchy cookies). Cut out and transfer to baking sheet.
Chill baking sheets with cut out cookies in the fridge for 30 minutes or freezer for 10 minutes. This is very important – do not skip this step!
Preheat the oven to 325 F. Bake cookies for 8-11 minutes – they’ll look a little underdone, so let them cool and do not touch them for at least 30 minutes. Cool completely before frosting. Store in an airtight container at room temperature for up to 5 days.
Yield: 16 servings