1/3 cup vegan margarine
1/4 cup organic powdered sugar
1 cup all-purpose flour (see note to make gluten-free)*
1/4 tsp. vanilla
1/8 tsp. salt
Pink food coloring
1/3 cup vegan chocolate chips
Preheat the oven to 400 degrees Fahrenheit. To a bowl, add vegan margarine, and powdered sugar. Stir well. Add flour, vanilla, salt, and pink food coloring. Stir well. Roll the dough out until it is pretty thin. (Don’t flour the surface–you want the dough to stick to itself later. Mine was fine, but if your dough is too sticky, you could roll it out between pieces of parchment paper.) Cut the dough into circles, using a 1 ½-inch circle cookie cutter. Re-roll and cut the dough until you have 60 circles. Overlap 5 circles in a line, and press them together down the middle of the line. Roll them up, pressing them together as you roll. Cut the roll in half to make two roses. Place cut-side down on an ungreased baking pan. Repeat until you have 2 dozen roses. Bake 8-10 minutes. Let cool. Melt the vegan chocolate chips (30 seconds at a time, in the microwave, stirring between each interval). Dip the bottoms of the cooled cookies in the chocolate, and set on a pan lined with parchment paper to set completely. Makes 2 dozen cookies.
*To make this gluten-free you can replace the flour with white rice flour—the dough is a little harder to handle, and will break easily, but if you handle it carefully, and press it back together it does work.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
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