Life is Good: I smell cookies!
Since our kids have an allergy to eggs (our eldest has a severe, life-threatening one), baking and treat-making is sometimes a challenge. Fortunately, I have my mom in my corner! She adjusted a to-die-for sugar cookie recipe from my church's cookbook called "Betty's Sugar Cookies" and, Betty, I don't know who you are, but you are a cookie goddess! She uses arrowroot as a thickener in this recipe. Eggs do not provide taste in baking, they just act as a binder, so to substitute, you must find an appropriate binder. In this case, arrowroot works like a charm!
These cookies have made our kiddos happy on a number of occasions. They are not a melt in your mouth, super soft cookie, but rather a crisper version of a sugar cookie. They are yummy on their own, with a glaze (powdered sugar, vanilla, and water) or with a thicker frosting (hello...cardboard is delicious with a thicker frosting!).
Here is my mom's recipe:
Elsie's Eggless Sugar Cookies
1 c. powdered sugar
1 c. sugar
1 c. vegetable oil
1 c. butter, softened
4 - 4 1/2 c. flour (use 4 first and add in the last half cups slowly if your dough doesn't seem stiff enough)
2 t. baking soda
1 t. cream of tartar
2 T. vanilla (I use Madagascar)
1 T. arrowroot
1. Preheat oven to 350 degrees.
2. Mix all ingredients together and allow to cool in refrigerator for at least one hour.
3. Cut into shapes
4. Bake at 350 degrees for 12-15 minutes.
5. Allow to cool completely.
6. Top with a glaze or frosting.
NOTES: Make sure that your dough is cold. I work in small batches and keep the rest in the refrigerator while I use cutters. This dough will puff up otherwise. This dough does not work well for cutters with intricate designs because of the "puffing up" capabilities. This recipe works best when using a mixer such as a Kitchenaid. However, it can be hand-stirred, too. In case your dough is way too dry, you may add a little milk to it, a teaspoon at a time, to get it to the right consistency. (But use caution and don't get it too wet.)