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Directions:
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Makes about 18
No eggs, no butter makes this a cookie recipe that just about everyone can love - suitable for vegans, people with egg and dairy allergies, those who need to watch their cholesterol and cookie fans in general.
Stir together:
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons warm water
Cream together until light and fluffy:
1 cup dairy free margarine room temperature
2/3 cup sugar
Beat in:
Egg replace mixture (from above)
1 teaspoon vanilla extract
Whisk together and add:
2 1/2 cups all-purpose flour
1/4 teaspoon salt
Stir just until all ingredients are well blended; do not overmix. Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutter. Then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
Enjoy!
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