- T W O S P O O N S -
Beat the vegan butter & sugar on medium high until fluffy & light.
Add vanilla, almond extract & almond milk. Beat on high until fully .
In a separate bowl, whisk together the dry ingredients.
Add the dry ingredients to the wet. Mix together on low.
Form a dough ball, flatten into a disc & cover in wrap. Place in the fridge for 1 hour or overnight.
Remove dough from fridge & let rest 10 mins. Roll out dough
(1/4 inch thick).
Cut into desired shapes using a cookie cutter.
Place cutouts on the prepared baking sheets. Bake at 350F/180C for
Make the icing sugar:
beat the butter, sugar & almond milk until fluffy & light.
Spoon the icing into a piping bag.
Once cookies have fully cooled, decorate as desired.
Make these cookies with me on
Vegan Afternoon with Two Spoons
WATCH THE VIDEO
Bon Appetit !
RECIPES WORTH SHARING