Makes about 4 dozen cookies
Allergy Note: contains wheat and dairy ingredients
3 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups granulated sugar
1 tsp. vanilla extract
1/4 cup milk
Sift together flour, baking powder and salt in a bow. Set aside.
In a separate bowl, cream butter and sugar until light and fluffy. Mix in vanilla extract and milk. Slowly add in the dry ingredients. Divide the cookie dough in half, form them into discs and wrap them in wax paper or plastic wrap. Chill in the refrigerator for about 1 hour or until slightly firm.
Preheat the oven to 375 degrees F. On a lightly floured surface, take out one of the discs and roll it to about 1/4 inches thick. Cut into shapes and transfer onto a cookie sheet lined with parchment paper or silicone baking mat. This dough can get a little too soft to handle at room temperature so you may have to return it to the refrigerator after rolling and cutting your first batch of cookies. You can bring out the second disc when you're ready to roll and cut the second batch for baking. Bake for 10 to 12 minutes or until the golden brown around the edges. Cool completely before decorating.
Egg-Free Royal Icing
Makes about 2 1/2 cups
Allergy Note: contains dairy ingredients
2 oz. cream cheese, softenend to room temperature
2 Tbs. corn syrup
1 tsp. flavoring or extract (vanilla, peppermint, lemon, almond)
1/4 cup milk
4 1/2 cups powdered sugar
food coloring (for best results, use gel or paste like Wilton Icing Colors)
Using an electric mixer, beat together cream cheese, corn syrup and flavoring until smooth. Mix in milk. Slowly add the powdered sugar, one cup at a time until the frosting is at the desired consistency. Decorate the cookies either by piping the icing using a pastry bag or spreading it onto the cookie with a spoon or an offset spatula. Allow the icing to dry for 24 hours before transfering the decorated cookies.
From: http://artofdessert.blogspot.com/2010/12/egg-free-sugar-cookies-with-egg-free.html
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