Favorite Egg Free Sugar Cookies

I am having too much fun with experimenting with egg free baking.... not good for our 2012 resolutions!  These cookies turned out soft and I love the hint of my favorite flavoring- almond extract.

3 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 1 cup butter, softened to room temperature
1 1/4 cups granulated sugar
1/2 tsp. vanilla extract
1/2 tsp. almond 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 8 to 10 minutes or until the golden brown around the edges. Cool completely before decorating. 

Whole Wheat Homemade Poptarts

Knowing that Liam is increasingly becoming addicted to sweets- I decided to sneak in a little nutrition into these flaky fruit bars!  I made two different fillings and couldn't decide which one I like more... both were yum!

Whole Wheat Crust:

1 cup whole wheat flour
1 cup all purpose flour
1 tsp salt
3/4 cup vegetable shortening
ice water

Mix flours and salt.  Cut  shortening into flour mixture until crumbly.  Sprinkle 4-8 tsp ice water on mixture, stirring lightly with fork.  Then mix well shaping into a ball.  Roll out to desired thickness and cut into rectangles (or any shape).   Fill with chosen filling and cover with another cutout.  Press edges with fingers and then crimp with a fork all around the edge.  Bake 400 for 8-12 minutes.


Cinnamon Apricot filling:

1/4 cup apricot jam
1/2 tsp cinnamon
pinch of nutmeg


Balsamic Strawberry filling:

1/4 cup strawberry jam
1 tablespoon balsamic vinegar

Cinnamon Chocolate Cookies

I have found it!  A delicious egg-free cookie!  Since we found out that Liam is allergic to eggs and nuts, I have been trying different cookie recipes with no luck.  This cookie has a slightly crunchy exterior with a fudge like center.  

2 cups semi-sweet or dark chocolate chips
1 cup butter or margarine, at room temperature
3/4 cup sugar
3/4 cup brown sugar
8 oz. cream cheese, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda

2 teaspoons cinnamon
1/2 teaspoon salt



Preheat oven to 375ºF. Sift together flour, cocoa powder, baking soda, cinnamon and salt; set aside. In large mixer bowl, cream together butter, sugar, brown sugar and cream cheese. Mix vanilla extract and instant coffee powder; add to the butter/sugar mixture. Gradually blend flour mixture into butter/sugar mixture. Stir in chocolate chips. Drop heaping tablespoons onto cookie sheets lined with parchment paper (or silicone baking mat) about 2 inches apart. Bake for 9 to 11 minutes. Let them cool on the baking sheet for 10 minutes before transferring.


Adapted from: Art of Desserts