Try these Christmas cookies. They are delicious but suitable for fasting.
- ¾ cup margarine, at room temperature
- ¾ cup granulated sugar
- 3 tablespoons plant-based milk (e.g. coconut or almond)
- 1 teaspoon Platanis apple cider vinegar
- 2 teaspoons vanilla extract
- 2 ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- In a large mixing bowl, beat the butter until smooth, approximately 1 minute. Add the sugar and beat on high until light and fluffy, 3 to 4 minutes. Add the milk, Platanis apple cider vinegar, and vanilla, and beat again until light and fluffy.
- In a small bowl whisk together the flour, baking powder, cornstarch, and salt. Pour in half of the dry ingredients, and beat until just combined. Add the rest of the flour mixture and beat again on low until just combined. Form the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- When ready to begin baking, preheat the oven to 180°C. Place the cookie dough ball on a sheet of waxed paper. Add another sheet of waxed paper over the top. Use a rolling pin and roll the cookie dough to desired thickness. Cut the rolled dough into desired Christmas shapes with cookie cutters.
- Bake for 10 to 12 minutes, until they start to get light brown. Remove the baking sheet from the oven and allow cookies to cool on the pans. Store in an airtight container until you’re ready to ice the cookies.
