So mom and I watched a documentary on product placement called The Greatest Movie Ever Sold, a couple nights ago. One of the corporate sponsors was Pom Wonderful, which put a million dollars into the movie. Lo and behold, advertising works: the next day there was a bottle of the stuff in the fridge. That settled it, I was baking something pomegranate-y.
Unfortunately, the only successful sugar cookies I’ve made in my life came premade in a refrigerated tube. Thus, I’m borrowing Vegetarian Times’ vegan sugar cookie recipe, because I’ve never used nor even heard of a bad recipe from Veg Times. There are a couple things I learned, in the process of making these. First, always always get organic/whipped Earth Balance. It’s just so much easier to get out of the tub, and you probably won’t fling any on your shirt (I only had about a half cup, so the other half cup came from a tub of original. It wasn’t fun).
Second, don’t label bulk flour with twist ties. I used no fewer than two, and no more than four, different types of flour in this recipe. The likely suspects are Organic Whole Wheat Pastry, Organic Whole Wheat, and All-Purpose Unbleached (White Wheat is the likely candidate for number four, but I’m not sure that happened). This is because a. the twist ties were falling apart and illegible, and b. we were low on flour.
2 ¾ cups misc flour
2 tsp. baking powder
1 ½ tsp. egg replacer (I used a heaping tsp of soy flour, since I don’t have any Ener-G)
1 ½ cups plus 1 Tbs. sugar
1 cup Earth Balance, softened
2 tsp. lemon extract (you could sub lemon zest)
Juice of half a lemon
Non-dairy milk (optional)
1 cup confectioners’ sugar
4 Tbs. Pomegranate Juice
1 tsp arrowroot powder (or other starch)
¼ tsp. vanilla extract
1. Preheat oven to 325°F. Coat baking sheets with cooking spray, or line with parchment paper. Combine flour and baking powder in small bowl. Whisk egg replacer with 2 Tbs. water. Set aside.
2. Cream sugar and margarine in bowl with until fluffy. Beat in lemon. Add egg replacer/soy flour, and beat until smooth. Add flour mixture, and beat until soft dough forms. I had to add a couple tsp milk to get the dough balls soft, though if you use white flour you may not have that problem.
3. Divide dough into 2 balls. Roll one ball to 1/4-inch thickness on lightly floured work surface. Cut into desired shapes, and transfer to prepared baking sheets. Repeat with remaining dough ball and scraps.
4. Bake cookies 15 to 17 minutes, or until light brown around edges. Cool 10 minutes on baking sheets, then transfer to wire rack to cool completely.
1. Beat sugar, starch, pomegranate juice, and vanilla extract in bowl until smooth.
2. Apply icing to cooled cookies
3. If you do 2 without making a huge mess, call me (or comment on this post, I guess?) and let me know how.
Add an additional tsp. soymilk if frosting is too thick. Spread cooled cookies with icing, and top with sprinkles. Repeat with remaining cookies. Let icing harden before serving or storing.