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Foodie Friday: How to make Yummy Sugar Cookies without Milk and Eggs

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I’ve mentioned in the past that my eldest girl has a food allergy to Milk and Eggs.
I know, fun right?  Milk and Eggs are in almost everything – especially in the average american diet.  Being that it’s coming up on Holiday time I thought I would share the cookie recipe that we like to make for our little girl!
One of the side benefits to this recipe is that since there is no egg in it – kids can eat dough without the worry of Salmonella poisoning.  So it’s  a fun recipe to have the little kids make with you!   Give them there own little ball of dough to roll out and cut out cookies – and let them snitch a little dough while they’re at it!  I would like to thank Rosalie (my mother in law) for the recipe.  One of my sister- in- law has the same allergy as my girl, so I’ve relied on her recipes to make life easier (and a little sweeter) for my daughter.

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Yummy Milk and Egg FREE Sugar Cookies
 
Ingredients
  • ¾ cup shortening (we use 1 stick margarine and ¼ c shortening)
  • 1 cup sugar
  • 2 eggs (see substitute below) NOTE: prepare this first then get other items ready
  • ½ tsp. lemon flavoring or 1 tsp. vanilla flavoring (butter or almond flavoring will work as well)
  • 3 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. baking soda (use this only with egg substitute, regular eggs do not require baking soda
  • Egg substitute: in a small bowl or cup, combine 2 tsp. Knox Gelatin powder with 5 Tablespoons cold water and stir. Bring a small amount of water to boil (1/4 cup) in microwave) and measure out 4 Tablespoons boiling water and add to mixture. Stir well to dissolve. Let stand for about 5 minutes. Stir again and add to cookie mixture when calls for eggs
Instructions
  1. Mix shortening, sugar, eggs and flavoring thoroughly. Combine dry ingredients and add gradually. Blend well. Dough will be quite soft. Cover and chill for at least one hour.
  2. Heat oven to 400*. Dough will have slightly different texture due to egg substitute. Flour surface and roll out about ¼ inch thick. Cut with cookie cutters. Place on ungreased baking sheet. Bake 6 to 8 minutes or until cookies are a delicate golden color. Remove from baking sheet and let cool. Frost with frosting and decorate with desired sprinkles. Makes about 36 cookies.
  3. For frosting: Melt about 5 Tablespoons margarine in microwave safe bowl. Add about 2 cups powdered sugar, dash salt and stir together. Add about 2 cups more powdered sugar and approximately 2 T. soy milk. (These are approximates because I never really measure—I just add what seems right.) Stir together until well blended. Add vanilla (lemon) flavoring and stir until spreading consistency. This is less stiff than cake frosting. Divide frosting into other smaller bowls and add food coloring. Frost with as many colors as you like. Let frosting set up for several hours then place in container with a lid. The cookies will soften and be better the next day when the frosting and cookie have become one!

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