Adapted from a recipe for cookie press cookies from Martha Stewart: I subbed in Earth Balance for butter and canola oil for egg yolks (2 tablespoons of oil per each large egg yolk the recipe called for). To make the dough festive, I divided it in half and mixed in green food coloring to one half and red food coloring into the other half. I topped the cookies off with some sanding sugars before popping them into the oven.
Adapted from this recipe by Martha Stewart
Makes 6- 8 dozen cookies
1 ½ cups (3 sticks) Earth Balance (325 g Vegan Becel or other suitable butter substitute)*
1 cup (220 gr) white granulated sugar
4 tbsp (60 mL) canola oil
3 ¾ cups (470 g) sifted all-purpose flour*
¼ tsp salt
1 tbsp pure vanilla extract
Colored sanding sugar
*Note: if using pastry flour: 480g and 335g becel)
1. Heat oven to 350 degrees. In a large bowl, cream the Earth Balance and sugar until light and fluffy. Add canola oil and mix, then add flour, salt, and vanilla. Mix thoroughly.
2. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto a non-oiled baking sheet. Sprinkle cookies with colored sanding sugars.
3. Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.