Star Spangled Cookies

 

1  cup
 earth balance (vegan butter), softened
1  cup 
sugar
1-1/2  tsp. 
baking powder
1/2  tsp. 
salt
1/4  tsp.
 ground nutmeg
1  
Flax egg (1 T ground flax + 3 T warm water)
2  Tbsp.
non-dairy milk
1  tsp.
vanilla
3  cups
all-purpose flour
*(other optional supplies: Granulated sugar; red and blue sprinkles, star-shaped cookie cutter, food coloring)

In large mixing bowl beat butter with electric mixer on medium to high-speed for 30 seconds. Add sugar, baking powder, salt, and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in halves. Wrap; refrigerate dough for 1 hour or until easy to handle.

Preheat oven to 375 degrees F. On a lightly floured surface, roll half the dough to 1/8 inch thickness. Refrigerate remaining dough until ready to roll. With a 3-inch star-shape cookie cutter, cut dough. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugars.

Bake for 5 to 6 minutes or until edges are light brown. Transfer cookies to wire racks to cool. Makes about 4-1/2 dozen cookies.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s