Ingredients1/2 cup dairy-free butter
3/4 cups sugar
1/4 cup dairy-free milk (I prefer almond milk)
1 tsp vanilla
1/2 tsp almond extract
3 eggs
3 cups all-purpose flour
1 Tbsp baking powder (NOTE: Tablespoon, not teaspoon)
1/4 tsp salt
2 cups confectioners' sugar (powdered sugar)
3-4 Tbsp fresh squeezed orange juice
1/2 Tbsp grated orange zest
Directions
Preheat oven to 375 degrees F.
In a large bowl, whisk butter, sugar, almond milk, vanilla and eggs. In a separate bowl mix flour, baking powder, and salt. Stir flour mixture into butter mixture until evenly blended.
Cover dough and let stand for 5 minutes.
With floured hands, shape dough into balls (or hearts, etc.) and place on cookie sheet lined with parchment paper.
Bake cookies 7-8 minutes or until the cookies puff and turn light brown on the bottom. Let cookies cookies cool on a wire rack.
Mix the powdered sugar, orange juice and orange zest together to make a thick icing or glaze. You can add color to the icing at this time, if desired. Also, you can substitute lemon or other flavors for the orange.
Once the cookies are completely cool, gently spread a teaspoon of icing on each cookie and sprinkle with colored sugar. Allow iced cookies to dry on a cookie sheet lined with wax paper or parchment paper.
To make the cookie bouquet, place each cookie on a skewer. Place a piece of Styrofoam inside a tall vase (found in the floral decorating section at the arts and crafts store), then carefully place cookies on a stick in the Styrofoam. Fill in with tissue paper, ribbons, etc.
