Spiced Cookie
2 sticks (1 cup) non-hydrogenated vegan buter (I use Earth Balance)
1/4 cup + 2 tbsp granulated sugar
2 tbsp applesauce
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 cup + 2 tbsp granulated sugar
2 tbsp applesauce
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Eggnog Cheesecake Filling
6 ounces vegan cream cheese (I use Tofutti)
1/4 cup powdered sugar, sifted
1/4 cup soy nog
1/4 tsp cinnamon
1/8 tsp nutmeg + more for sprinkling on top
1/4 cup powdered sugar, sifted
1/4 cup soy nog
1/4 tsp cinnamon
1/8 tsp nutmeg + more for sprinkling on top
In an electric mixer fitted with the paddle attachment beat the cream cheese until light and fluffy, scraping down the sides as needed. Add powdered sugar and spices and mix until smooth, about 3 minutes. With mixer running, slowly pour in soy nog. Beat until smooth. Transfer to small bowl and chill for at least 30 minutes.
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