Vegan Coconut Oil Sugar Cookies

 Cookies

• 2 cups + 1 tbspunbleached flour
• 1/2 tbsp baking powder
• 1/2 tsp baking soda
• pinch salt
• 1/2 cup room temperature coconut oil (semi-soft and scoopable)
• 3/4 cup + 2 tbsp granulated sugar
• 1/3 cup water
• 1/2 tsp pure vanilla extract

Royal Icing

• 2 cups powdered sugar
• 3 tbsp soy milk (add more or less to your preferred consistency)
• 4 tsp white corn syrup

Instructions

Sugar Cookies

1. In a medium-sized bowl combine the flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, cream together the coconut oil and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water and vanilla and beat until the mixture is well combined.
3. Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
4. Wrap the dough tightly in plastic wrap and freeze for 1 hour. 
5. Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
6. Preheat oven to 325F.
7. Roll the dough directly onto parchment paper. The dough should be ¼" thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Keep re-rolling and cutting out the dough until it's all used up.
8. Transfer cookies to a baking sheet lined with parchment paper. Leave 1" space between cookies.
9. Pop the unbaked cookies into the freezer to chill for 10 minutes before baking.
10. Bake for 8-10 minutes, until the cookies are lightly browned around the edges and barely firm in the center. Let them rest on the baking sheet for a few minutes before transferring to a wire cooling rack.
11. Let them cool completely before decorating. (Pop 'em in the freezer if you're impatient.)

Royal Icing

1. In a small bowl, beat together the powdered sugar and soy milk until smooth.
2. Add the corn syrup and continue beating until thick and glossy.
3. Separate into bowls and add food coloring as desired.
4. Immediately transfer icing into piping bags or seal in an airtight container or cover with a damp cloth to prevent the icing from drying out.

Original recipe:Ilovevegan.com

Delicious Vegan Cornbread

• 2teaspoons apple cider vinegar
• 2cups soy milk
• 1 1/2cups finely ground white or yellow cornmeal or corn flour
• 1cup all-purpose flour
• 2teaspoons baking soda
• 1teaspoon salt
• 8tablespoons organic sugar
  1/2 habanero, diced
  3 sprigs of Cilantro, chopped

•   1/3

  cup canola oil
  Topping
  1 Tbsp. Earth Balance, melted
  1 1/2 Tbsp Sugar

1. Preheat your oven to 400° F.
2. Whisk the apple cider vinegar and soy milk together vigorously and set it aside.
3. In a large mixing bowl, whisk together the cornmeal, flour, baking soda, salt, cilantro, habanero, and sugar.
4. Add the oil to the soy milk mixture and then add the wet ingredients to the dry ones, mixing until they are totally incorporated.
5. Pour the mixture into an 8 x 8-inch square baking dish and bake for 27-30 minutes, or until the top of the cornbread is firm and the edges are turning golden. 
6. Remove from oven. Baste with melted butter and top with sugar. Place under the broiler till brown and crusty on top.
7.  Allow the bread to cool before cutting it into squares and serving