|Vegan cookies that everyone will love!|
Instead of making your run-of-the-mill sugar cookies this holiday season, try these orange cardamom beauties. They pack a ton of flavor and will be the hit of any party. And, they make the perfect palette for decorating! I got this recipe from my friend Kari, who got it from her mom's adorable homemade cookbook. A couple small changes veganized it, but no one would ever notice. Happy Holidays!
1/2 cup non-hydrogenated vegetable shortening
2 tsp. grated orange peel
1 tsp. ground cardamom
1 cup organic cane sugar
egg replacer equivalent of 1 egg
2 Tbsp orange juice
2 cups organic unbleached flour
1 tsp. baking powder
1/2 tsp. salt
1-4 Tbsps water as needed
1 1/2 cups sifted powdered sugar
2 Tbsps water
In a large mixing bowl or stand mixer, cream shortening with orange peel and cardamom. Gradually blend in sugar. Whip the egg replacer and its water together in food processer or blender until creamy. Add to the mixer and beat in. Add orange juice. In a small bowl, combine flower, baking powder and salt. Stir into creamed mixture. Add 1 Tbsp at a time as necessary to bring dough together if it's too crumbly. Wrap and refrigerate dough until stiff enough to handle, at least 2 hours. Preheat oven to 350F. On a lightly floured surface, roll out to 1/8" think. Cut with cookie cutters and bake on ungreased cookie sheets 8-10 minutes or until just barely browned around edges. (If using a Silpat liner, it might take a little longer, but you will get a more even bake.) Remove to wire racks to cool. Meanwhile, in a small bowl combine powdered sugar and water; mix until smooth. Frost cooled cookies (pour some icing on a flat plate and dip cookies) and decorate immediately. Let dry before serving.