• 10th March
    2012
  • 10
I have an obsession with Pegacorns.
This cookie was frosted purple with blackberries. 
And here is the recipe (which was also published in Chickpea Magazine's most recent Spring issue):
Sugar Cookies with Naturally Colored Icing
Sugar Cookies
Makes about 3 dozen cookies
Ingredients:
2 1/3 cups all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
1/4 tsp baking powder
1/2 cup margarine
1/2 cup vegetable shortening
1 cup sugar
2 tsp vanilla extract
1/2 tsp almond extract or other flavor extract
1/4 cup almond milk or other non-dairy milk
Directions:
1) In a large mixing bowl, mix dry ingredients together.
2) In another large mixing bowl, cream margarine, shortening, and sugar together with an electric mixer until light and fluffy.  Add in extracts and non-diary milk.  
3) Add dry ingredients to wet mixture in parts until it forms a soft dough.
4) Divide the mixture into 2, wrap in plastic wrap, and refrigerate for at least several hours.  This will make it easier to work with.
5) Lightly flour your working surface and roll out the dough to desired thickness.  Don’t roll out too thin as the cookies will burn quickly.  Create shapes using cookie cutters.  Remove the excess dough and carefully lift cookies onto cookie sheets using a metal spatula.  
6) With at least an inch of space between cookies, bake at 350 degrees F for about 8 minutes (more or less depending on your oven and thickness of cookies) until just golden brown around the edges.
7) Remove from oven, cool, and frost with icing.
Naturally Colored Icing      
Ingredients:
4 cups powdered sugar
4 tbsp almond milk or other non-dairy milk
1/2 tsp vanilla extract or other flavor extract
For Natural Food Coloring: 
Pink = juiced beets
Green = matcha green tea powder
Yellow = turmeric
Purple = juiced blackberries (add a drop of juiced beets at a time if you desire a deeper purple)  
Directions: 
1) Combine the ingredients until it comes together to form a glaze. 
2) For desired consistency: Add more milk 1 teaspoon at a time if it’s too thick.  Add more powdered sugar 1 tbsp at a time if too watery. 
3) Depending on desired number of colors, divide frosting equally into separate containers.  Add natural food coloring 1 tsp at a time until color is desirable.  
4) Ice cookies by dipping them in frosting, spread with knife, and/or pipe with a frosting bag.
Enjoy!

I have an obsession with Pegacorns.

This cookie was frosted purple with blackberries. 

And here is the recipe (which was also published in Chickpea Magazine's most recent Spring issue):

Sugar Cookies with Naturally Colored Icing

Sugar Cookies

Makes about 3 dozen cookies

Ingredients:

2 1/3 cups all-purpose flour

2 tbsp cornstarch

1/4 tsp salt

1/4 tsp baking powder

1/2 cup margarine

1/2 cup vegetable shortening

1 cup sugar

2 tsp vanilla extract

1/2 tsp almond extract or other flavor extract

1/4 cup almond milk or other non-dairy milk

Directions:

1) In a large mixing bowl, mix dry ingredients together.

2) In another large mixing bowl, cream margarine, shortening, and sugar together with an electric mixer until light and fluffy.  Add in extracts and non-diary milk.  

3) Add dry ingredients to wet mixture in parts until it forms a soft dough.

4) Divide the mixture into 2, wrap in plastic wrap, and refrigerate for at least several hours.  This will make it easier to work with.

5) Lightly flour your working surface and roll out the dough to desired thickness.  Don’t roll out too thin as the cookies will burn quickly.  Create shapes using cookie cutters.  Remove the excess dough and carefully lift cookies onto cookie sheets using a metal spatula.  

6) With at least an inch of space between cookies, bake at 350 degrees F for about 8 minutes (more or less depending on your oven and thickness of cookies) until just golden brown around the edges.

7) Remove from oven, cool, and frost with icing.

Naturally Colored Icing      

Ingredients:

4 cups powdered sugar

4 tbsp almond milk or other non-dairy milk

1/2 tsp vanilla extract or other flavor extract

For Natural Food Coloring: 

Pink = juiced beets

Green = matcha green tea powder

Yellow = turmeric

Purple = juiced blackberries (add a drop of juiced beets at a time if you desire a deeper purple)  

Directions: 

1) Combine the ingredients until it comes together to form a glaze. 

2) For desired consistency: Add more milk 1 teaspoon at a time if it’s too thick.  Add more powdered sugar 1 tbsp at a time if too watery. 

3) Depending on desired number of colors, divide frosting equally into separate containers.  Add natural food coloring 1 tsp at a time until color is desirable.  

4) Ice cookies by dipping them in frosting, spread with knife, and/or pipe with a frosting bag.

Enjoy!