Sunday, December 14, 2014

Vegan Chocolate Shortbread Rudolph Cookies

2 tablespoons ground flax seed
4 tablespoons water 
2 3/4 cups all-purpose flour
3/4 cup cocoa powder 
1 teaspoon baking powder
1 cup Earth Balance vegan butter, softened
1 3/4 cups sugar
2 teaspoons vanilla

Preheat oven to 350 degrees F. In a small bowl, combine flax seed and water. Stir. Let sit for 5 minutes.
In another bowl, whisk together the flour, cocoa powder, and baking powder.
Cream together the Earth Balance vegan butter and the sugar till creamy. Add in vanilla and flax mixture. Scrape down sides of bowl and mix again. Add in the flour mixture and mix till dough forms. Wrap and refrigerate for at least 1 hour. 
Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Using cookie cutters of your choice, but our shapes and place on a parchment lined baking sheet. Bake for 8 to 10 minutes. They should seem slightly underdone coming right out of he oven. Once they cool they will be perfect. These can very crunchy when over cooked. Still good, especially with coffee or tea! But if you want a softer cookie, make sure to under bake them. 

For the royal icing, combine 1 1/2 cups, powdered sugar, 3 to 5 teaspoons of non diary milk, 2 to 3 teaspoons non high fructose corn syrup and a splash of vanilla. Combine in a stand mixer fitted with the whisk attachment and beat till smooth. 

Using a piping bag fitting with a small round top, outline the cookies and then fill in the middle with icing. Coat the antlers with raw turbinado sugar and the rest with clear sugar. Finish off with a pomegranate Rudolph nose!

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