My Favorite Vegan Sugar Cookie Recipe

Roll and Cut Sugar Cookie recipe from 'Vegan Cookies Invade Your Cookie Jar' by Isa Chandra Moskowitz and Terry Hope Romero

I love a good, frosted sugar cookie.  These always come out great.  Easy to make, easy to roll and cut.  I will post a good frosting recipe, as well as photos of the finished product, some time in December.  My nephews are coming to visit this Christmas, and frosting the cookies will be a fun holiday activity.

Ingredients:

2 1/3 cups all purpose flour
2 Tbsp cornstarch
1/4 tsp salt
1/4 tsp baking powder
1/2 cup Earth Balance, slightly softened
1/2 cup non-hydrogenated vegetable shortening
1 cup sugar
2 tsp pure vanilla extract
1/2 tsp lemon extract
1/4 non dairy milk

1.  In a mixing bowl, sift together the flour, cornstarch, salt and baking powder.  Set aside.
2.  In a large mixing bowl, use electric beaters to cream together the margarine, shortening and sugar until light and fluffy (at least 4 minutes).  Scrape the sides of the bowl occasionally with a rubber spatula.  Beat in the vanilla, lemon extract, and the non dairy milk to combine.  Beat in half the flour, then carefully mix in the remaining flour mixture to form a soft dough.
3.  Divide the mixture in two and pat into discs.  Wrap each disc in plastic wrap and chill for several hours or overnight.
4.  Preheat the over to 350 degrees.  Line 2 baking sheets with parchment paper.  Lightly flour a clean work surface.  Roll the dough to 3/8 inch thickness and cut into shapes with cookie cutters.  Bake for 8-10 minutes (I went longer, at least 12 minutes).  Remove from oven and let cool completely before decorating.