Snickerdoodles

Snickerdoodles were my absolute favorite cookie as a little girl, and they still have a special place in my heart. This new twist on an old classic is dedicated to my Aunt Donna, who always let me help her make snickerdoodles before we went to the beach!

What you'll need:

• 1 1/2 cups white sugar
• 1/2 cup earth balance margarine, or other vegan margarine
• 1/2 cup earth balance shortening, or other vegan shortening
• 2 tbsp. ground flaxseed
• 6 tbsp. water
• 2 3/4 cups white flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• cinnamon and sugar to dip the cookies

Heat the oven to 400 degrees. Whip the flaxseed and water together until thick and creamy (this is easiest in a mixer). Add the sugar, margarine, and shortening, and blend throughly. In a separate bowl, mix the flour, cream of tartar, baking soda, and salt. Slowly add the dry mixture to the wet mixture and blend.

Roll the dough into 1 1/2 inch balls and roll them in the cinnamon and sugar mixture. Place 2 inches apart on ungreased baking sheet and bake 8-10 minutes (8 minutes if you like them soft, 10 minutes if you like them crunchier). Enjoy!