Yield | |
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Source | Ener-G Foods, Inc. |
Prep time | 20 minutes |
Category | Egg Replacer |
Free Of | yeast egg nut |
Ener-G Egg Replacer Lemon Cookies
3⁄4 | cup | softened butter (not too soft) |
1⁄4 | cup | sugar (plus 1 tbsp) |
2 1⁄2 | tsp | Lemon Juice (fresh) |
1 | tsp | grated Lemon Peel |
1⁄4 | tsp | vanilla |
1 1⁄2 | cup | all purpose flour |
1⁄4 | cup | Ener-G Potato Starch Flour |
1 | tsp | Ener-G Egg Replacer |
1⁄4 | tsp | Ground Cloves |
In mixing bowl, beat butter for 2 minutes on medium speed. Turn speed down to slow and gradually add in the sugar. Mix for another 3 minutes on medium-high speed and scrape down sides as needed. Pour in the juice, peel and vanilla. In a separate bowl, blend together the flours (all purpose and Ener-G Potato Starch Flour), Ener-G Egg Replacer, and cloves. Add dry mix with butter mixture. Blend, on slow speed, for 7 seconds. Increase speed to medium, and mix for 10 seconds, scraping sides as needed. Place dough on flat surface, roll into a log shape, cover, and refrigerate for an hour. After the hour, preheat oven to 360 degrees F. Replace chilled dough back onto surface. Roll out dough and cut into ¼ inch round pieces and place on a non greased cookie sheet, ½ inches apart. Press on the dough slightly with the palm of your hand, just enough so they look like a round cookie. Turn oven down to 350 degrees F and bake for 15-17 minutes. Let cool for 10 minutes before apply Lemon Icing (recipe below).
Lemon Icing Recipe: In a medium bowl, beat ¼ cup soft butter (1/2 stick) for 3 minutes. Scrape sides and add in 1 cup powdered sugar, 2 ½ tsp lemon juice, ¼ tsp hot water, ¼ tsp vanilla. Blend on slow for 8 seconds, then increase to medium-high speed for 4 minutes, scraping sides as needed.
NOT SUITABLE FOR GLUTEN-FREE DIETS