Is that enough of a warning?
Honey said I shouldn't post this but my reasoning is that if you weren't there, you may not even be able to tell what they are... (said in an innocent, high pitched voice)
Who knows... maybe I'll get in trouble for this. Honey said it's 'not the kind of thing I post'. My response? 'What the heck does that mean?' followed by this thought: 'oh yeah? we'll see if it's not the kind of thing I post... heh heh'.
Ok, back to business... the cookies. I made them for the Sex and the City dinner we had at my house last weekend. I felt the shape was fitting for the film and would make a good dessert. Note: I did leave out the photos of the girls eating the cookies... now that's naughty.
Note: I got this recipe from The Joy of Vegan Baking... fantastic book; however, when I went to make the cookies, after following the recipe exactly, I ended up with a scone-like dough, completely inappropriate, nay, impossible, for a sugar cookie. So I changed the recipe. I think she is missing ingredients in the book; in fact, I have pondered the thought of emailing her, just to cure my own curiosity. Anyway, the following is my 'changed' recipe.
1 cup white whole wheat flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 cup Earth Balance
3/4 cup sugar
1 1/2 teaspoons egg replacer
2 Tablespoons soy milk (vanilla or plain)
1 teaspoon vanilla extract
For the icing: (I changed this recipe too)
1 1/2 teaspoons egg replacer
2 Tablespoons soy milk plus 1/2 cup (vanilla or plain)
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 cup sifted confectioners' sugar (may need a tiny bit more but start with this)
Food coloring (I went with blue because, well...)
In a bowl, combine both flours and baking powder. Set aside.
In your Kitchenaid bowl, or other mixing bowl, combine butter and sugar; beat until fluffy. To this mix, add the egg replacer, soy milk (all 1/2 cup and 2 Tablespoons) and vanilla extract and beat for another minute or so.
To this mix, add the flour combination in small batches while mixing. When combined, scrape dough out on to two sheets of wax paper, roll dough into logs in the wax paper and refrigerate for at least 1/2 hour. I left my dough in the fridge for about two hours.
To roll out/bake:
Preheat oven to 350.
Take one dough log out of the refrigerator and unwrap from wax paper. On a floured surface (and floured rolling pin) roll the dough out, flipping it as you go so it doesn't stick. Roll the dough out to about 1/4 inch thick.
Cut your desired shape out and place them on a baking sheet. You can put the baking sheet of cut outs in the refrigerator to keep them cold which will prevent them from spreading. I popped them in the fridge for about five minutes. I definitely did not want these cookies to spread :) Note: if you are going to 'sprinkle' your cookies instead of frost them, now is the time to add the sprinkles.
When oven is ready, put them in and bake for 12 to 15 minutes, until golden brown on top. Remove, transfer to a drying rack and repeat. I stamped cookies while the others were baking then kept them in the fridge until it was their turn.
For the icing:
In a medium bowl, combine the egg replacer and soy milk. Whip with a fork or a beater until very frothy; about 2 minutes.
Add the lemon juice and almond extract and whip again until combined. From here, add the confectioners' sugar in small batches, whipping as you go until just combined.
Add your food coloring of choice and continue to whip until all ingredients are combined. Voila!
When the cookies are cool, ice them if you so choose. If you don't choose to do that, commence eating.