What better way to celebrate the holidays than with little snowflake cookies? I have made this recipe time and again and I always get 108 cookies. Exactly. That means something, right? These are traditional shortbread Spritzgeback or Spritz cookies. I use my cookie press to make the design.
Note: Use nonstick, light colored baking sheets so that the bottoms of the cookies don’t brown. And, spritz directly onto your baking sheets. Don’t use parchment paper because as you squirt the cookies out they will stick and lift up the paper and it will be quite difficult to manage the whole situation.
1 cup of Earth Balance shortening, room temperature 2/3 cup vegan cane sugar Pinch of salt 2 teaspoons vanilla extract 2 cups all purpose flour 1/4 cup cornstarch 1/4 cup water, room temperature Powdered sugar, for garnish, optional
Preheat the oven to 350.
Use a hand mixer to cream the shortening, sugar and salt together until nice and fluffy. Add the vanilla and keep working until it is all incorporated.
In another bowl, sift the flour and cornstarch together. Then take about half the flour mixture and add it to the sugar mixture. Use a spatula to work it in so that it won’t fly all over when you put the hand mixer back in. Work it all together and then do the same with the rest of the flour. Add the water and mix until a nice dough forms.
Use a spatula to fill the cookie press and spritz out the cookies onto the baking sheet. Bake for 12 minutes.
Let cool for a few minutes on the baking sheet and then dust with powdered sugar through a small sieve. Transfer to a cooling rack.
Package up into little gift bags or store in the refrigerator and eat whenever you want a deliciously light treat. Enjoy!
To learn more about Lisa Dawn Angerame, follow her adventures in vegan cooking here.