Almond Butter Cookies
1 cup butter or margarine
1/2 cup sugar
1 egg (in my previous attempt I'm pretty sure I used Ener-G)
1 Tbsp. almond extract
2 1/2 cups flour
Preheat oven to 350 degrees.
Cream butter. Gradually add sugar and beat by hand until light and fluffy. Beat in egg (replacer) and almond extract. Gradually blend in flour. Chill dough for ease of handling (overnight works best). Roll out on floured surface to 1/8 inch thickness. Cut with floured cookie cutters. Bake 8-12 minutes. Allow to cool completely before icing.
This was one of my first attempts at vegan baking and I'm guessing that maybe it was the egg replacer I chose that was my problem. Would applesauce or silken tofu work better?
FYI: The recipe I used the first time for the frosting is
1/2 cup "butter" (I used Earth Balance)
1/2 cup vegetable shortening
1/8 tsp. salt
4 cups powdered sugar
3 Tbsp. cool "milk"
Almond extract to taste
Cream "butter" and shortening with electric mixer. Add almond and salt. Beat in powdered sugar 1 cup at a time, blending well after each addition. Scrape sides and bottom of bowl often. Add milk and beat at high speed until light and fluffy. Separate and color with food coloring (paste works best--gives brighter colors and doesn't dilute icing). If icing is too thin, add more sugar.