Egg Free Butter Cookies Recipes
EGG FREE BUTTER COOKIES
I have a severe egg allergy, this is a recipe I can eat. It makes lots! Don't forget to store these cookies in extra icing sugar (they look like they are covered in snow). The dough can be kept in the fridge for up to 3 days, just roll and use as directed. Thank you to those who noticed that I left out the flour in the recipe (a rather important element!)
Provided by cookingpompom
Categories Dessert
Time 1h55m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Cream the butter and honey until soft and fluffy. Add the flour and vanilla.
- Stir in the nuts. Roll in a ball, cover and refrigerate for atleast an hour.
- Roll into a small cherry size (too big and they won't bake properly), place into a prepared cookie sheet with baking paper (allow some spreading room, about and inch).
- Bake in a 300oF oven for 40 minutes.
- Remove from the oven and let sit for 5 minutes. Roll in icing sugar while still warm. Let cool and store in an airtight container with extra icing sugar.
Nutrition Facts : Calories 132.7, Fat 6.5, SaturatedFat 2.3, Cholesterol 8.1, Sodium 27.6, Carbohydrate 18.2, Fiber 0.5, Sugar 14.2, Protein 1.3
EGG-FREE PEANUT BUTTER COOKIES
This is an adaptation to a recipe on this site...only I didn't have any eggs. Wasn't sure if it would taste any good, but they are great! Very soft and moist.
Provided by Meg Stevens
Categories Dessert
Time 15m
Yield 24 cookies depending on size
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees farenheit.
- mix together peanut butter, sugars, vanilla and margarine until well blended.
- add rest of ingredients, and mix well til totally combined.
- form dough into balls about 3/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
- heat in 375 degree oven for 8-10 minute.
- wait a minute, then transfer to wire rack, cool completely.
- Store in air tight container.
Nutrition Facts : Calories 123.3, Fat 6.6, SaturatedFat 3, Cholesterol 10.2, Sodium 142.1, Carbohydrate 14.7, Fiber 0.5, Sugar 9.1, Protein 2.1
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