A couple months ago, my good friend Rebecca gave me an amazing cookie cutter. It is star shaped, with a cut-out, so you can rest your cookie on the edge of your coffee or tea cup. I finally gave it a test drive today, when making a batch of delightful citrusy cookies. The recipe below is a take on the cut-out sugar cookie recipe that I posted back in December.
Cut-Out Sugar Cookies
1 cup vegan butter (or 1/2 cup vegan butter and 1/2 cup vegetable shortening)
1 cup sugar
5 tbsp soy yogurt
zest of 1 lime
2 tbsp lime juice
3 1/2 cups white flour
1/2 tsp baking powder
1/2 tsp salt
Cream the butter and sugar. When light and fluffy, add the yogurt, zest, and juice and beat to combine. Mix in the dry ingredients and mix until a dough forms. Refrigerate the dough for at least an hour.
When ready to bake, preheat the oven to 375 degrees. Roll out half the dough on a lightly floured surface to 1/8 inch thickness. Cut into desired shapes. Bake 7-8 minutes or until very lightly browned. Cool on a wire rack. Repeat with remaining dough. Decorate as desired. Makes about 5 dozen 2 1/2 inch cookies. Store in an airtight container.