Vegan Bow Tie Cookies
Ingredients
- 2 cups white flour
- 1 tablespoon cornstarch
- 2/3 cup icing sugar, sifted
- A pinch of pink salt
- 3/4 cup vegan butter
- 1 teaspoon vanilla extract
- 1 teaspoon pink pitaya powder
Preparation
Preheat the oven to 350°F and line your baking sheets with parchment paper.
Beat butter and sugar until smooth, creamy, and fluffy using a stand mixer with the paddle attachment.
Add vanilla extract and salt, mixing until well combined.
Sift and mix cornstarch and flour into the batter.
Split the dough into 2 portions.
To one half, add 1 teaspoon of pink pitaya powder, mixing until the pink color shows.
Place both dough pieces in the fridge for about 30 minutes to firm up.
Roll each dough piece to 1/8-inch thickness.
Cut out rounds using a round-shaped cookie cutter.
Place the white color dough on top of the pink dough.
Make 2 close cuts from top to the center, and 1 cut from bottom to center, leaving some space intact at the center.
Make 2 equally-spaced cuts each on the left and right sides, so that each side has 3 equally-spaced portions.
Lift one side’s center flap and push the outer flaps to the center, towards each other.
Flip the center flap back to its original side, so that it now lies on top of the joined outer flaps.
Repeat the process for the other side.
Finally, take the top strip and bring it down over the center, wrapping it over the back of the bow tie.
Repeat the shaping process for the remaining pieces.
Bake for 10-12 minutes, and voilà!
