Ingredients
1 1/2
cups vegan powdered sugar
1
cup (2 sticks) vegan buttery sticks, softened
2
tablespoons almond milk
1
teaspoon vanilla
1 3/4
cups all-purpose flour
1/2
cup unsweetened baking cocoa
1
teaspoon baking powder
1/4
teaspoon salt
1/4
cup vegan semisweet chocolate chips
1/2
teaspoon shortening
1/4
cup vegan white vanilla baking chips
Vegan sprinkles or decorator sugar, if desired
Preparation
In large bowl, mix powdered sugar, buttery sticks, almond milk and vanilla with electric mixer on medium speed, or mix with spoon until blended. Stir in flour, cocoa, baking powder and salt. Divide dough in half; shape each into flattened round. Wrap in plastic wrap. Cover and refrigerate at least 1 hour or until firm.
Heat oven to 375°F. On generously floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased cookie sheet.
Bake 7 to 8 minutes or until cookies are set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
In small microwavable bowl, microwave semisweet chocolate chips and 1/4 teaspoon of the shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag. Repeat with the white vanilla baking chips and remaining shortening.
Cut off tiny corner of each bag. Squeeze bags to drizzle over cookies. Decorate with sprinkles, if desired. Let stand about 1 hour or until set. Store between sheets of waxed paper in airtight container.
