Thursday, December 23, 2010


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10 TBL Earth Balance Butter
3/4 cup sugar

1 cup Wendy Warks Flour Blend
1/3 cup potato starch
1/3 cup tapioca starch
1/3 cup coconut flour
1 tsp xanthan gum
1 pack (about 2 tsp) unflavored gelatin
2 tsp baking powder
1 1/2 tsp powdered egg replacer

1 tsp vanilla extract
1 tsp powdered vanilla extract
3 TBL Silk vanilla soy creamer
3 TBL Dairy free sour cream


preheat oven to 375*F

Cream butter and sugar.
In a separate bowl blend the following: Wendy Warks flour, potato starch, tapioca starch, coconut flour, xanthan gum, gelatin, baking powder and egg replacer.
Add the dry ingredients to the creamed butter until a "sand" like consistency forms.
Turn off beater and add in all at once the vanilla extract, powdered extract, creamer and sour cream.  Mix until dough forms.

Roll half of the dough at a time between two pieces of parchment paper, to 1/8” thick. Cut into desired shapes on one of the parchment papers and pull away the excess negative space dough leaving the cookies in place so they don't become misshapen by moving them. Place the parchment paper on a cookie sheet and bake at 375*F for 8-10 minutes  or until the edges and bottoms are very lightly browned. Cool on a wire rack.



500g / 1lb 2 oz icing (confectioner's) sugar
2 lemons
3 - 4 teaspoons glycerine

Sift the sugar into a the bowl of a mixer.
Juice and strain the lemons.
Beating continously, gradually add the juice and glyercine to the sugar

Originally sourced at:

Vegan Royal Icing:

3 tbsp water
2 tbsp egg replacer powder
3 1/2 cups icing sugar
1/8 tsp cream of tartar
Add water to egg replacer and whip with electric beaters until it's thick. Add cream of tartar and 1/2 a cup of the icing sugar and mix until thick. Add another 1/2 cup of icing sugar and whip until thick again. Finally add the last 3/4 of a cup icing sugar and beat until a thick icing forms. If it's too thick (which mine was) add another 1/8-1/4 cup water slowly while beating until it softens a little (I added too much! Disaster area, seriously!!)

Originally sourced at:

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