Name: Dairy-Free Vanilla Cookies
Prep time: 3 h 30 min
Cook time: 10 min
Total time: 3 h 40 min
Yield: 18
Ingredients: 1 1/2 teaspoon Ener-G-Egg Replacer; 2 tablespoons Warm Water; 1 cup Dairy Free Margarine, Room Tempature; 2/3 cups Sugar; 1 teaspoon Vanilla Extract; 2 1/2 cups All-Purpose Flour; 1/4 teaspoon Salt

Dairy-Free Vanilla Cookies

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Servings

Prep Time

210 minutes

Cook Time

10 minutes

No eggs and no butter makes this a cookie recipe that just about everyone can love. Suitable for vegans, people with egg and diary allergies, those who need to watch their cholesterol and cookie fans in general!

Ingredients

1 1/2 teaspoon Ener-G-Egg Replacer
2 tablespoons Warm Water
1 cup Dairy Free Margarine, Room Tempature
2/3 cups Sugar
1 teaspoon Vanilla Extract
2 1/2 cups All-Purpose Flour
1/4 teaspoon Salt

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Directions

Stir together:
Ener-G egg replacer
Warm water
Cream together until light and fluffy:
Margarine
Sugar
Beat in:
Egg replace mixture (from above)
Vanilla extract
Whisk together and add:
All-purpose flour
Salt
Stir just until all ingredients are well blended; do not over-mix.
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!