Monday, October 25

E had a play date yesterday with his best friend and so we made sugar cookies. It was a non-vegan recipe because the vegan recipe we usually use for sugar cookies doesn't roll out very well. It's super tasty, but not easy to work with. So this recipe has an egg, although we still used soy butter (that's all we have). I, obviously, didn't eat any, but I'm told they're good. Very easy to use this dough and they stay soft. The recipe, from a book called Ghoulish Goodies by Sharon Bowers, is posted below.

• home fries! (A fan favorite!)
• cannellini beans
• little tomatoes
• homemade tombstone sugar cookie
• water
• morning snack: water and an apple

Perfect Sugar Cookies (from Ghoulish Ghosts)

• 1 cup butter, room temp (I used Earth Balance soy butter)
• 1 1/2 cups confectioners' sugar
• 1 egg **
• 1 tablespoon vanilla extract
• 2 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder

Cream butter and sugar. Add egg, beat until fluffy, add vanilla.

Add flour and baking powder in another bowl. Add, in batches, to the wet mixture until well combined. Divide dough in half. Form into balls. Wrap in plastic wrap and store in the 'fridge for at least 30-40 minutes. (Apparently you can skip this part but the dough won't be as easy to use.)

Preheat oven to 350. Lightly grease your baking sheets or use parchment paper (which I do). On lightly floured surface, roll dough. Cut into desired shapes and decorate. Bake 4-8 minutes, depending on your oven (I only had to do 4 minutes, believe it or not.) and how thick you roll the dough.

Let cool before moving them to a plate/container. Continue decorating (frosting, icing, etc.)

** Next time I make these, I'll substitute vegan "eggs" to see how it affects the recipe. I'll let you know!