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legalmooseSo, I was bored and decided I needed to make some cookies. Specifically, "spritz" style cookies, those pale things that you press out into different shapes using a cookie press. The original recipe is mainly sugar, butter and eggs, so it presented a challenge there with substitutions.
The substituted version didn't come out that badly. I used Sucanat for the sugar, margarine for the butter and Ener-G Egg Replacer for the egg. The taste was substantially the same (from what I remember - it's been a year since I went vegan, and about that since the last time I made the classic version of the recipe with egg and sugar), and would easily take some different flavoring in it to give you almond or orange cookies.
A couple of quick notes on making them. Softened (margarine) does not equal liquid, though mostly liquid blended better and (I suspect) came out of the cookie press much more easily. And don't be surprised when the Sucanat darkens the cookies considerably, giving them a sort of "whole wheat cracker" effect (think "triskets" on color).
That said, on to the recipes for your edification.
* Exported from MasterCook *
Classic Spritz Cookies
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour
Preheat oven to 375. Beat the margarine on medium speed of an electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft, do no refrigerate.
Fill a cookie press. Press the dough into baking stone 1 inch apart. Decorate cookies with sprinkles or colored sugar, if desired.
Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on baking stone; remove to cooling rack. Repeat with remaining dough.
Yield:
"6 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 203 Calories; 12g Fat (52.1% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol; 120mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
And then there's the vegan version.
* Exported from MasterCook *
Vegan Spritz Cookies
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Dessert Sweet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups margarine
1 cup Sucanat
1 1/2 teaspoons Ener-G Egg Replacer
2 tablespoons water
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
Preheat oven to 375°F. In large bowl, beat margarine on medium speed of electric mixer until creamy. In small bowl, combine Ener-G Egg Replacer and water; mix well. Add sugar, Ener-G Egg Replacer mix and vanilla to large bowl; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
Fill cookie press, fitted with disk of your choice, with dough. Press dough onto flat baking stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on baking stone; remove to cooling rack. Repeat with remaining dough.
Yield:
"6 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 207 Calories; 12g Fat (49.7% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
The substituted version didn't come out that badly. I used Sucanat for the sugar, margarine for the butter and Ener-G Egg Replacer for the egg. The taste was substantially the same (from what I remember - it's been a year since I went vegan, and about that since the last time I made the classic version of the recipe with egg and sugar), and would easily take some different flavoring in it to give you almond or orange cookies.
A couple of quick notes on making them. Softened (margarine) does not equal liquid, though mostly liquid blended better and (I suspect) came out of the cookie press much more easily. And don't be surprised when the Sucanat darkens the cookies considerably, giving them a sort of "whole wheat cracker" effect (think "triskets" on color).
That said, on to the recipes for your edification.
* Exported from MasterCook *
Classic Spritz Cookies
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour
Preheat oven to 375. Beat the margarine on medium speed of an electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft, do no refrigerate.
Fill a cookie press. Press the dough into baking stone 1 inch apart. Decorate cookies with sprinkles or colored sugar, if desired.
Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on baking stone; remove to cooling rack. Repeat with remaining dough.
Yield:
"6 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 203 Calories; 12g Fat (52.1% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol; 120mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
And then there's the vegan version.
* Exported from MasterCook *
Vegan Spritz Cookies
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Dessert Sweet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups margarine
1 cup Sucanat
1 1/2 teaspoons Ener-G Egg Replacer
2 tablespoons water
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
Preheat oven to 375°F. In large bowl, beat margarine on medium speed of electric mixer until creamy. In small bowl, combine Ener-G Egg Replacer and water; mix well. Add sugar, Ener-G Egg Replacer mix and vanilla to large bowl; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
Fill cookie press, fitted with disk of your choice, with dough. Press dough onto flat baking stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired.
Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on baking stone; remove to cooling rack. Repeat with remaining dough.
Yield:
"6 dozen"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 207 Calories; 12g Fat (49.7% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
