CHRISTMAS COOKIES

BISCUITS

1 cup flour

½ cup powdered sugar

¼ cup VEGAN butter – room temperature

50 ml olive oil

25 ml of water

1 tablespoon vanilla extract

1 pinch of salt

In a large bowl, sift together flour, sugar, and salt. Sifting ensures a more uniform texture in the final result.

Add the vegan butter and, using your hands, mix until the dough has a crumbly texture.

Add olive oil, water and vanilla essence. Mix well with your hands until a firm, homogeneous dough forms.

Place the dough between two sheets of parchment paper (approximately 12" x 12" or adjust as needed). Use a rolling pin to roll out the dough to an even ½" thickness.

Refrigerate the dough for 30 minutes. This step is essential to make it easier to cut the cookies.

Remove the dough from the refrigerator, remove the parchment paper, and transfer it to a lightly floured surface. Use your favorite cookie cutters to shape the cookies.

Arrange the cookies on a previously greased baking sheet. Bake in a preheated oven at 165°C for 10 to 12 minutes.

FROSTING

• 2 cups powdered sugar

• 2 tablespoons agave syrup

• 3 tablespoons of water

• ½ teaspoon vanilla extract

• Food coloring in assorted colors

Sift powdered sugar into a medium bowl to ensure a smooth, even frosting.

Add water and agave syrup. Mix with a fork until you get a smooth paste.

If necessary, adjust the consistency by adding extra drops of water until the texture resembles that of liquid glue, ideal for decorating.

Divide the frosting into small portions, placing each one in several small pots.

Add 2 to 3 drops of food coloring to each portion and mix until uniform colors are achieved.

Transfer the frosting to a piping bag or Ziploc bag. Make a small hole in the tip to make it easier to apply.

Decorate the baked and cooled cookies as desired. Allow the frosting to dry completely before storing or serving.

TIP

$1.99 stores sell disposable piping bags that are practical and very cheap.