Ultimate Vanilla Bean Cut-Out Sugar Cookies
1 Cup Vegan Butter
1 1/4 Cups Granulated Sugar
2 3/4 Cups All-Purpose Flour
1 Cup Mochiko
1/4 Cup Arrowroot Powder
1 1/2 Teaspoons Vanilla Bean Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/3 Cup Plain Non-Dairy Milk
Use your stand mixer to thoroughly cream the butter and sugar together. In a separate bowl, sift the flour, mochiko, arrowroot, vanilla powder, salt, and baking powder, stirring well to combine.
Add about half of these dry ingredients into the mixing bowl, processing it until fully incorporated.
Pour in the non-dairy milk along with the remaining flour mixture. Continue to mix until it forms into a smooth, homogeneous dough. Form the dough into two balls, flatten them out a bit, wrap separately in plastic and chill for at least one hour before proceeding.
After the dough has had time to rest in the refrigerator, start heating your oven to 350 degrees.
On a lightly floured surface, roll out the first ball of dough to about 1/8th of an inch in thickness.
Use your favorite cookie cutters to shape the cookies, and place them on baking sheets lined with silpats or parchment paper. Brush any excess flour off the cookies, but don't go crazy if it still has a light coating; most of it will bake in seamlessly.
Bake for about 8 - 14 minutes, depending on the size of your cookies, until no longer shiny and the edges are firm. Don't wait for them to brown because they will become overcooked and dry by the time they cool.
Cool completely on a wire rack before storing in an airtight container at room temperature.
Yield is variable, depending on size of cookie cutter
©Hannah Kaminsky http://www.bittersweetblog.wordpress.com