-
1
Preheat oven to 350u00b0F Lightly grease baking sheets.
-
2
Add oil, baking powder, sugar, soy milk, and extract to a mixing bowl and combine with a whisk.
-
3
Stir flour in 1/2 cup at a time with a large spoon. When the dough is too thick to mix any more flour in with the spoon, knead it in with your hands. NOTE: I use Silk soy milk. The wet/dry balance of the dough may vary depending on the type and even brand of milk substitute you are using. The dough should form a ball when squeezed together but not be sticky in your hands. As you add flour, knead each 1/2 cup addition in thoroughly and check for this. If it is getting too dry to hold together as a ball, either stop adding flour or add a bit more of your liquid. If it is sticky feeling, you need a little more flour.
-
4
When your dough is done, take a handful of dough, shape it into a ball in your hands, and roll the dough out on a floured surface. If the dough is sticking to the rolling pin, dust the top of the ball of dough with flour before rolling. (If after a while the dough becomes too dry to form a ball after repeated rolling out and dusting with flour, knead 2-3 drops of water into it to get it to form a ball again. ).
-
5
Cut into desired shapes. Lift shapes with spatula onto lightly greased baking sheets.
-
6
Bake for about eight minutes. Cookies are done when points are showing the slightest hint of brown, or just before that. Use a spatula to loosen cookies from sheets immediately.
-
7
Allow cookies to cool and decorate as desired.
