A cholesterol-free cookie w/ virtually no saturated fat (the kind you want to stay away from if trying to manage cholesterol levels) & no margarine, butter or shortening! This recipe originally began as a very sweet vegan pie crust #171844. I thought w/ a few changes, it would be a good iced cookie. I love them! Hope you do too. These are definitely best when iced as the cookie isn’t very sweet by itself.
Ingredients: [‘all-purpose flour’, ‘salt’, ‘raw sugar’, ‘baking powder’, ‘safflower oil’, ‘applesauce’, ‘orange juice’]
Quantity of Ingredients: [“1 1/2 cups all-purpose flour (or self-rising if you want a fluffier cookie)”,”1/2 teaspoon salt”,”2 tablespoons raw sugar”,”1 teaspoon baking powder (or baking soda will give you a nearly identical result if thatu0027s all you have)”,”1/4 cup safflower oil (or canola oil is fine)”,”1/4 cup applesauce, unsweetened “,”2 tablespoons orange juice (or vegan soymilk)”]
Number of Servings: 1
Steps: [“Preheat oven to 375. Mix all ingredients with a fork. You can put this in the fridge if you’re oven isn’t ready to go since it’s easiest to cut dough when it’s still cold.”, “Flour surface and roll out dough to about 1/2 inch thick. If you refrigerated the dough & it’s cracking as you roll it, more than just on edges, let it warm up for a couple of minutes, then continue.”, “Cut with cookie cutters. Place on parchment paper on cookie sheet. Bake immediately for 15 minutes. Don’t let them get brown. Brown means over cooked in this case.”, “Let cool on cooling racks. When completely cooled, frost with Kittencal’s frosting #: 261889 It’s so good, just confectioner’s sugar, 1 T skim or non dairy milk and 1 T corn syrup to harden the frosting. Let set for 15 minutes before eating.”]