spritz cookies

to try:
from http://pacificoutpost.wordpress.com/2008/12/01/spritz-cookies/

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.

I could not believe how easy these cookies were to make, or how easy the cookie press was to use. Literally, just point and shoot! I can’t believe that for all this time I have been missing out. Now I want to make spritz cookies every day … just because I can. One trick that I did develop was to use two cookie sheets, but only put one in the oven at a time, so as to chill the other. I had found with my second batch that the dough coming out of the press did not stick to a hot cookie sheet. As one batch baked, I let one sheet cool over my sink and stuck the dough and press into the fridge to let it chill. I found that this system worked quite efficiently for me.

My secret for perfectly done cookies is to pull them out of the oven before they look done. If you leave them in until they start browning they are, in my opinion, already too far gone. I know that some people enjoy the crispiest cookies the best. Admittedly, I am not one of them. For these types of cookies, in particular, I enjoy a nice crisp outside that yields easily to a soft inside. To achieve that effect, I timed these cookies at exactly 10 minutes. I sacrificed the first batch by letting them go for 12 minutes, which resulted in very crispy browned edges and bottoms. They did not end up the trash, though – I set those aside for the extra crispy lovers among us to enjoy. I did not, however, put them out for all to see!

Spritz Cookies
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.

Chocolate glaze

DAIRY, EGG AND NUT FREE CHOCOLATE GLAZE

Ingredients

2/3 c. dairy free chocolate chips (I use Enjoy Life or Divvies)
1/4 c. dairy free free margarine (at time of update, Becel Vegan seems ok if not contaminated with previous use)
1 1/2 tsp. light corn syrup

Directions

Fill a small saucepan with about 1/2 inch of water and bring to a simmer. Place a glass Pyrex bowl over the simmering water (being sure not to touch the water) and add chocolate chips, margarine and corn syrup. Heat until melted, stirring constantly. Cool slightly and use in Shortbread Cookie Recipe.

Cinnamon Buns

Adapted from OASG (Lori M. with tips from Karen):

This is really easy and I double the recipe since they go quickly.   It’s hard to stop at just one. If doubled, I find it easier to split the dough in half when rolling it onto the counter.

Ingredients

140 g margarine (milk-free, soy-free, gelatin free) (at time of update, Becel Vegan seems ok if not contaminated with previous use)
200 g brown sugar
½ tsp cinnamon
225 g flour
20 ml (4 tsp) baking powder
5 ml (1 tsp) salt
104 g (½ cup) shortening
1 cup rice mil

Instructions

In a small bowl, mix butter, brown sugar, and cinnamon. Set aside.
In a large bowl, mix flour, baking powder and salt.
Cut in shortening until the mixture resembles small crumbles.
Stir in 1 cup rice milk all at once.
Roll onto floured counter top and knead 10 times.
Roll out into a rectangle (ish) – about ¼ inch thick.
Spread with butter mixture all over.
Roll up like a jelly roll.
Cut into 1” slices.

Tip: make the first cut in the middle, then divide each half in half,
and divide those quarters into thirds.

Place into greased muffin tins.

I use individual silicone muffin cups.

Bake at 450 for 15-18 minutes.

Peanut-free Satay Sauce

Here is an amazing sauce that was suggested for use with chicken, beef, rice, rice wraps, stirfry, and anything else you would serve with satay sauce, recommended through OASG:

Ingredients

1/3 cup ketchup
1/4 cup soy sauce substitute (1/4 c molasses + 22 ml balsamic vinegar)
1/4 cup water
3 Tbsp (37 g) brown sugar
1 Tbsp fresh lime juice
1 Tbsp oil 1 green onion, minced
1 tsp fresh grated ginger
1 tsp minced garlic
1/4 tsp cayenne pepper
------------------------------------------------
1/4 cup SunButter

Instructions

With a whisk, mix all the ingredients except the SunButter in a small saucepan. Bring to a boil and let boil for 1 minute. Add the SunButter and bring to a boil again, whisking until the sauce thickens. (Not really necessary – it’s already pretty thick!) Serve warm with whatever you like.

shortbread cookies

DAIRY, EGG AND NUT FREE SHORTBREAD COOKIES

Ingredients

1 c. 225g Vegan margarine (dairy free, soy free, gelatin free)
3/4 c. 143g granulated sugar
2 1/2 c. 280g unbleached all purpose flour
1 tsp. salt
Optional: coloring paste (3-8 toothpicks worth)

Topping: Dairy Free Chocolate Glaze

Directions

Preheat oven to 300 degrees and line baking sheet with parchment paper. In a mixer fitted with the paddle attachment combine the dairy free margarine and sugar until light and fluffy. Add flour and salt and mix until the dough comes together and is fully incorporated. Roll out dough onto a lightly floured board to 1/4 inch thickness. Use a biscuit cutter or other shapes. Place on baking sheet and bake 20-22 minutes or just until very lightly golden on top and bottom of cookie. The cookies shouldn’t have any brown color to it.
Once cooled, drizzle with or dip into dairy free chocolate glaze.

Notes:
Tried variation in a double recipe: added vanilla, 2 tsp egg replacer, approx 1/4-1/2 cup flour, 2 tsp dairifree, and used 3 parts margarine and 1 part Coconut Earth Balance.

Rolled Buttercream Fondant

adapted from: http://allrecipes.com/recipe/rolled-buttercream-fondant/
Yield: 3 pounds. (1/3 of the recipe can cover a 9-inch round one-layer cake)

Ingredients

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' (icing) sugar
Food coloring gel or paste from Cake Craft (important note - they have since been bought out by Chefmaster, unsure if their products are allergy-safe)

Directions

In a large bowl, stir together the shortening and corn syrup.
Mix in the salt and vanilla flavoring, then gradually sift (don't dump) in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth.
Optional: Add food coloring paste with a toothpick and knead thoroughly.
Store in an airtight container in the refrigerator.

Notes

• Prepare a few days in advance and refrigerate.
• Very messy - wear apron and nitrile gloves when kneading!
• The more you knead, the better and smoother the texture. 
• Don't be tempted to add too much powdered sugar because its more prone to cracking. It takes practice
• Be very accurate on measurments to get the right consistency.

How to get it on the cake

1. Leaving it to chill for at least 2 hours can help avoid the greasy texture.
2. If not already colored, add food coloring paste with a toothpick and knead thoroughly.
3. For the fondant to stick to the cake, you have to put a thin layer of frosting on the cake first.
4. Roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can.  Roll the fondant between sheets of wax paper and then reverse roll it onto the rolling pin with a layer of wax paper on the fondant.  You can rolled it off the roller and then peel the wax paper off. 
5. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
6. If final effect is too greasy, brush with powdered sugar 

Buttercream icing

adapted from: http://www.wilton.com/recipe/Buttercream-Icing

Ingredients

1/2 cup palm oil (hard to find in Canada, can also use solid vegetable shortening)
1/2 cup vegan dairy free margarine (at time of update, Becel Vegan seems ok if not contaminated with previous use)
1 tsp clear vanilla extract
4 cups sifted confectioners' or icing sugar (approx 1 lb.)
2 tbsp liquid of choice (espresso, mango juice, rice milk, water, etc)
Makes: About 3 cups of icing.

Instructions

In large bowl, cream palm oil/shortening and margarine with electric mixer. Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Add liquid of choice and beat at medium speed until light and fluffy.

Notes

• Keep bowl covered with a damp cloth until ready to use.
• For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
• For thin (spreading) consistency icing, add 2-4 tablespoons light corn syrup, water or liquid of choice.
• For stiff consistency, replace margarine with an additional 1/2 cup palm oil/shortening.