The perfect sugar cookie base for making the classic variety, or customizing it with your own flavor combinations. This super adaptable dough is great for holiday baking, or any time you fire up the oven.

Makes 5 to 7 dozen

What You Need:

1-1/2 cups vegan margarine
1 cup unbleached cane sugar
6 tablespoons water
1 tablespoon vanilla
4-1/2 cups unbleached flour
3/4 cup tapioca flour
1/2 teaspoon salt
Dried fruit, chopped nuts, or frosting (optional)

What You Do:

1. In a large bowl, beat together margarine, sugar, water, and vanilla until light and creamy. Add remaining ingredients and stir well to form a smooth dough. Cover and chill for 1 hour or until firm. Divide the dough in half, work with one half at a time, and keep the remaining dough covered.

2. On a floured work surface, roll dough out to desired thickness (1/8-inch for crispy cookies or 1/4-inch for soft), cut into shapes with a knife or cookie cutters, and carefully transfer the cookies with a spatula to ungreased cookie sheets. The cookies can be left plain, or before baking, sprinkle with toppings such as dried fruit and nuts, and gently press with your fingers to help the toppings stick to the dough, or decorate with frosting after baking.

3. Bake at 350 degrees for 8-10 minutes or until lightly browned around the edges. Allow cookies to cool slightly before transferring to a rack to cool completely. Store in an airtight container.