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VEGAN BAKING RECIPES: Petey’s almond cookies
Posted By Jill Fehrenbacher On December 12, 2014 @ 3:00 pm In baking,cooking,green holiday ideas for kids,recipes,vegetarianism | 2 Comments
1.25 cups of vegan butter (Petey likes Earth Balance) 
1/2 cup organic white sugar
2 cups organic flour
2 tsp almond extract
2 Tbsp water
1/4 tsp salt
STEP 1: Make the Cookie Dough
Cream faux butter and sugar together.
Add salt, almond extract, flour and water.
Mix until doughy and smooth.
Add a little water if needed until the dough sticks together.
Form dough into a loaf, wrap or cover and chill for 2 hours or more in the refrigerator.
STEP 2: Form the Cookies
Preheat oven to 350 degrees.
Grease your cookie pan with the faux butter.
Form dough into 1-inch balls, and press to flatten. Then make a thumbprint in the center. You can then fill thumbprints with an almond, a cranberry or some jam.
STEP 3: Roll the Dough
If you prefer, roll the dough flat and cut into shapes using cookie cutters. Then decorate however you like.
Bake at 350 degrees for 12-15 minutes.
Remove from oven before the cookies harden or start to brown (they will continue to cook after you remove from the oven).
STEP 4: Serve
Cool and enjoy!
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URLs in this post:
 (Petey likes Earth Balance): http://www.earthbalance.com/flash.html
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