<description>Notes To color: divide into portions and follow the coloring directions Allow time to set so cookies don&rsquo;t stick together when storing Separate cookie layers with waxed paper for best results For softer frosting add 1/4 cup butter or margarine and reduce cream to 2 tablespoons </description>
<description>Notes sometimes use canned (evaporated) milk don&rsquo;t use fat free milk use at least 2% milk cream or 1/2 and 1/2 works best for milk any milk will work if you use a little butter or margarine to substitute creaminess ; about 1 tsp or so always have powdered sugar handy in case consistency isn&rsquo;t right for spreading it should not run off cookie remember to stir frosting as you go, it hardens a bit i don&rsquo;t use a mixer either ; &ldquo;beat&rdquo; and whip by hand </description>
<description>Cake canola oil cooking spray 2 1/4 cups all purpose flour 1 cup granulated sugar 1/2 tsp baking soda 1/2 tsp kosher salt 1 1/2 cups unsweetened vanilla almond milk 1/2 cup packed light brown sugar 1/2 cup canola oil 2 tsp pure vanilla extract Frosting 1/2 cup vegan margarine 3 cups confectioners sugar 2 tbsp unsweetened vanilla almond milk 1/2 tsp pure vanilla extract Both Pre heat oven to 350F Liners sprayed with oil Cake in medium bowl whisk flour, granulated sugar, baking powder, baking soda and salt togther in another bowl whisk milk, brown sugar, oil and vanilla togther add milk mix to flour mix gently folding to combine lumps ok divide among liners bake until clean toothpick test ; 20-22 mins rest in pan prior to cooling Frosting beat margarine on medium high with stand mixer paddle until smooth add remaining ingredients and beat on low until smooth </description>
