Ingredients
2 cups vegan margarine (such as Earth Balance(R))
1 cup confectioners' sugar
3 cups gluten-free all-purpose baking flour (such as Robin Hood(R))
1 cup cornstarch
1 pinch salt
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
High-protein bread flour — superior gluten development for artisan bread
Science-driven American baking — cookies, pies, cakes with precision
Boost protein in bread flour — chewier bread, homemade seitan
Make homemade seitan — chewy, meaty plant protein
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Achievable elevated desserts — laminated doughs, cakes, custards
High-protein bread flour — superior gluten development for artisan bread
Science-driven American baking — cookies, pies, cakes with precision
Boost protein in bread flour — chewier bread, homemade seitan
Make homemade seitan — chewy, meaty plant protein
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Preheat the oven to 350 degrees F (175 degrees C). Beat margarine and sugar together in a bowl using an electric mixer until creamy. Add flour, cornstarch, and salt; mix by hand until dough comes together in a ball. Place dough on a flat work surface and roll out to a 1/2-inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a baking sheet. Bake in the preheated oven until lightly browned, 15 to 20 minutes.