vegan italian anginette cookies - hot for food

Name: vegan italian anginette cookies - hot for food
Total time: 45 min
Ingredients: 4 1/2 C all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1 C vegan butter, softened to room temperature (2 sticks or 8 oz); 1 3/4 C granulated sugar; 3 egg substitutes (such as Neat Egg, but you could replace with golden flax meal) * (see notes); 1 tsp almond or vanilla extract; 2 C (or 16 oz) vegan ricotta; 1 tsp lemon zest; 2 C confectioners sugar; 1 to 2 tbsp nondairy milk; 1/2 tsp vanilla or almond extract (or more lemon zest); vegan friendly rainbow sprinkles

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These vegan italian anginette cookies are deliciously moist and cakey thanks to creamy vegan ricotta, and have a hint of lemon and sparkly funfetti!

View full recipe on www.hotforfoodblog.com

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Ingredients

4 1/2 C all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 C vegan butter, softened to room temperature (2 sticks or 8 oz)
1 3/4 C granulated sugar
3 egg substitutes (such as Neat Egg, but you could replace with golden flax meal) * (see notes)
1 tsp almond or vanilla extract
2 C (or 16 oz) vegan ricotta
1 tsp lemon zest
2 C confectioners sugar
1 to 2 tbsp nondairy milk
1/2 tsp vanilla or almond extract (or more lemon zest)
vegan friendly rainbow sprinkles