July 30, 2016




Nutilight vegan icing (recipe below)

1 1/4 c. flour (you can do 1/2 all purpose and 1/2 whole wheat flour if you prefer)
1/2 c. sugar
1/4 t. baking soda
1/2 c. vegan butter
1-2 T. water
1 t. vanilla

Raspberries for decoration




Line 2 baking sheets with parchment paper; set aside.

In a mixer bowl combine flour, sugar and baking soda – blend on low just to combine. Add butter, vanilla and 1 T. water to the mixture – blend on low till just combined (add an additional 1 T. water if dough seems dry).

Divide the dough into two even pieces; roll each half between two pieces of parchment paper to 1/4”³ thick. Cut dough into desired shapes (dipping your cutter in flour between cuts), and freeze for at least 30 minutes.

Pre-heat oven to 350.

Place one sheet of dough onto a cutting board remove both pieces of parchment paper. Using a thin spatula, carefully transfer cookies to your prepared baking sheets. Bake for 7-10 minutes, till lightly browned around the edges. Transfer cookies to wire racks to cool completely.


Nutilight vegan icing:



4 c. powdered sugar
1/4 c. soy milk (plain or vanilla)
1/2 t. vanilla


In a large bowl, whisk ingredients till smooth. Add soy milk, a teaspoon at a time, if icing is too thick. Use immediately.

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