Sugar Cookies Day 1

Ultra-cute

refrigerated dough ready to cut

My cookies are flower coded:
Tulips are vegan; daisies are non-vegan

I made sugar cookies Martha Stewart style both vegan

non-vegan. I made the non-vegan original recipe only

because I was worried the vegan cookies wouldn't turn

Gorgeous pile of powdered sugar

out, but they were great.

vegan "butter" & "eggs"

Leo watching me bake

Sugar cookies from marthastewart.com

INGREDIENTS

Makes 2 dozen.

2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 cup (1 stick) unsalted butter (Veganize= Earth balance margarine)

1 cup sugar

1 large egg, lightly beaten (veganize= ¼ cut applesauce)

2 tablespoons brandy, or milk (veganize=soymilk)

1/2 teaspoon pure vanilla extract

DIRECTIONS

1. Whisk together flour, salt, and baking powder in a

medium bowl; set aside. In the bowl of an electric mixer

fitted with the paddle attachment, cream butter and sugar;

mix until light and fluffy. With mixer running, add egg,

brandy, and vanilla; mix until well combined. With the mixer

on low, slowly add reserved flour mixture. Mix until just

combined.

2. Transfer dough to a work surface. Shape into 2 discs,

cover with plastic wrap, and refrigerate for at least 1 hour.

3. Preheat oven to 350 degrees. Line baking sheets with

nonstick baking mats or parchment paper; set aside.

4. On a lightly floured work surface, roll out dough to 1/8-

inch thickness. Cut into desired shapes, and transfer to

prepared baking sheets, leaving an inch in between.

Leftover dough can be rolled and cut once more. Bake

until lightly golden, about 10 minutes; do not allow to

brown. Transfer to wire racks to cool.