Vegan Cookie Dough
Makes 16 dozen
1 pound vegan butter, softened slightly
1 1⁄3 cups Florida Crystals natural sugar
1 teaspoon salt
Ener-G Egg Replacer (mix according to box instructions to make equivalent of 3 eggs)
2 teaspoons vanilla extract
4¾ cups unbleached flour
Use a heavy-duty electric mixer fitted with a paddle attachment. In a large bowl, cream together the vegan butter, sugar and salt. Add the egg replacer blend and vanilla, and beat until smooth. Add the flour gradually, beating on low speed until thoroughly mixed.
Snowy Almond Crescents
Makes about 6 dozen
1 2⁄3 cups almonds
½ cup Florida Crystals natural sugar
¼ teaspoon salt
½ recipe vegan cookie dough
1½ teaspoons almond extract
Approximately 3 cups sifted Hain Organic Powdered Sugar
Heat the oven to 350 degrees F. In a food processor, process the almonds, sugar, and salt until finely ground. In a large bowl, beat together the almond mixture, dough, and extract with an electric mixer on medium speed until the mixture is thoroughly combined.
Roll into 3-inch-long ropes and form crescent shapes. Arrange them about three-fourths of an inch apart on ungreased baking sheets. Bake the cookies for 12 to 14 minutes, or until pale golden, and cool for 5 minutes on the sheets.
Place some sifted confectioners’ sugar onto a large tray. Transfer the slightly warm crescents to the tray and sift more sugar on top. When cookies are cool, transfer them to storage tin, shaking off the excess sugar.