I bet you thought all the holiday cooking and baking was over, right? WRONG! We keep celebrating until Orthodox Christmas on January 7, so lucky for you, you get some more holiday cookie recipes!!!
This one is the ultimate Christmas cookie for me. It was a tradition with my grandmother and my mother. And now, thanks to vegan substitutions, it is a tradition for us too! Originally from Betty Crocker Good and Easy Cookbook, these little bits of heaven bring back oh, so many memories of past holidays around the table sprinkling colors here and there. I hope you have as much fun making (and eating!) these as I do!!!
Makes 4 dozen
For the cookie dough:
1/2 cup soft vegetable shortening
1 cup brown sugar (packed)
1/2 cup sugar
2 tablespoons cornstarch + 2 tablespoons water
1 cup non-dairy milk + 1 tablespoon cornstarch, mixed
1 tsp vanilla
2 and 3/4 cups sifted all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 – 6 oz package non-dairy semi-sweet chocolate morsels (170 g)
For the icing:
2 tablespoons non-dairy butter
3 cups powdered (confectioners’ sugar), sifted
1/4 cup non-dairy milk plus 2 teaspoons cornstarch, mixed
1. Heat oven to 375 degrees (190 degrees F or gas mark 5).
2. Mix shortening, sugars and cornstarch and water thoroughly.
3. Stir in milk and vanilla and mix.
4. Sift flour, soda and salt together and stir into mix.
5. Blend remaining ingredients.
6. Drop with tablespoon 2 inches apart on a greased baking sheet. Bake until a light touch with a finger leaves no imprint..about 10 minutes.
7. Ice using the Burnt Butter Glaze while still warm.
Instructions for the Burnt Butter Glaze:
1. Heat 2 tablespoons non-dairy butter until golden brown.
2. Beat in, until smooth, 3 cups sifted confectioner’s sugar and 1/4 cup non-dairy milk + 2 teaspoons cornstarch.
3. You may need to heat this up between batches.
4. Sprinkle with your choice of colorful topping.
Nutrition Information for one cookie:
Calories: 123, Fat: 3 g; Cholesterol: 0 g; Carbohydrates: 15 g, Fiber: 0 g; Protein: 1 g