today’s run: 3 miles, blah.
I made these today so that my mother-in-law can bring some to the cousins she is visiting tomorrow. I also thought it would be fun to have the 3-year old help ice them. It was, but it was also just a tad messy.
These are pretty basic, but a trusty and easy recipe.
1 cup vegetable shortening (or vegan margarine)
1 cup white sugar
2 tablespoons soy milk
1 teaspoon vanilla
3/4 teaspoon salt
3/4 teaspoon baking soda
2 1/4 cup flour, plus more for rolling
Cream shortening and sugar; add soy milk and vanilla and mix really well, until it is smooth. Add dry ingredients. Roll out with rolling pin on well-floured surface (no need to chill the dough first). Cut with cookie cutters and place on ungreased cookie sheet; bake at 350 for 8-10 minutes, until just golden. Cool on rack and frost, if desired.
1 cup powdered sugar
1-2 tablespoons soy milk
a dash of salt
food coloring, if desired
Mix until smooth.
This makes a lot, particularly if you roll the dough really thin. I made about 3 dozen cookies and then got tired of rolling, so I cooked the rest of the dough in a pie plate as a sort of sugar-cookie-bar.