Christmas cookies are even better when vegan! This year, we took a page from Chocolate Covered Katie and made her absolutely delicious (and substantially healthier) sugar cookies, frosting them with a simple mix of powdered sugar and soy milk with a dash of food coloring. I fell in love with my blue and white cookies this year... so of the four batches we made, all but one looked just like these! And oh man were they good... I think I ate about 2 batches myself (hey, if you leave cookies on the counter longer than a day, they're all mine... just sayin'.)
X-man and I had lots of fun decorating them together this year. I'm getting better at letting go of control, and he's getting better at listening to suggestions, so our time baking is pretty fun now! He's quite creative when it comes to decorating cookies -- though he also likes to lick his fingers every time he gets frosting on them, so I had to send him to wash after just about every cookie. ;)
Here are the ones we decorated together:
I also made three batches of these beauties:
The first batch I made with Wilton's "Linzer Sandwich Cookie" recipe, but since I used the 2/3 cup of almond meal from making almond milk and didn't want to make more milk than we would drink before it turned, I made the next two batches with Katie's sugar cookie recipe. This worked perfectly well, and I actually think it tasted just as good as the Linzer recipe while being simpler and healthier -- way to go Vegans! :) I just made sure to chill the dough thoroughly (so it wouldn't spread when cooked) and rolled it quite thin before cutting with my new cookie cutter (I've always made them with a knife and a jar -- which really just isn't the same).
Sounds silly, but I think that cutter set is the second best purchase I've made for my kitchen this year (the first, of course, being my blender/food processor).
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