EGG FREE BUTTER COOKIES
I have a severe egg allergy, this is a recipe I can eat. It makes lots! Don't forget to store these cookies in extra icing sugar (they look like they are covered in snow). The dough can be kept in the fridge for up to 3 days, just roll and use as directed. Thank you to those who noticed that I left out the flour in the recipe (a rather important element!)
Provided by cookingpompom
Categories Dessert
Time 1h55m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Cream the butter and honey until soft and fluffy. Add the flour and vanilla.
- Stir in the nuts. Roll in a ball, cover and refrigerate for atleast an hour.
- Roll into a small cherry size (too big and they won't bake properly), place into a prepared cookie sheet with baking paper (allow some spreading room, about and inch).
- Bake in a 300oF oven for 40 minutes.
- Remove from the oven and let sit for 5 minutes. Roll in icing sugar while still warm. Let cool and store in an airtight container with extra icing sugar.
Nutrition Facts : Calories 132.7, Fat 6.5, SaturatedFat 2.3, Cholesterol 8.1, Sodium 27.6, Carbohydrate 18.2, Fiber 0.5, Sugar 14.2, Protein 1.3
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Sana Ejaz
[email protected]I followed the recipe exactly, but the cookies didn't spread out in the oven. They stayed in little balls.
Madhav Phuyal
[email protected]The cookies didn't turn out well for me. They were too dry and crumbly.
Aniket Ghunowa
[email protected]These cookies are a bit too sweet for my taste. I would reduce the amount of sugar by half next time.
Henry Okiemute
[email protected]I've made these cookies gluten-free by using gluten-free flour. They turned out just as delicious as the regular version.
Rahul Gupata
[email protected]These cookies are a great way to get kids involved in the kitchen. They're easy to make, and kids love to help measure the ingredients and mix the dough.
Anita Austin
[email protected]I've tried this recipe with different types of butter, and they always turn out great. I've used unsalted butter, salted butter, and even vegan butter. They all work well in this recipe.
Jahid Ahmed
[email protected]These cookies are a great make-ahead dessert. I can make a batch ahead of time and freeze them. Then, when I'm ready to serve them, I just pop them in the oven for a few minutes.
Moni Chowdhury
[email protected]I love the taste of these cookies. They're buttery and sweet, with a hint of vanilla. They're the perfect balance of flavors.
Immane
[email protected]These cookies are perfect for any occasion. I've made them for birthday parties, holiday gatherings, and even just for a sweet treat.
Chipembele Florence1997
[email protected]I love that these cookies are so easy to make. I can whip up a batch in no time, even on a busy weeknight.
Ahtesam KHAN
[email protected]These cookies are a great way to use up leftover butter. I always have extra butter in the fridge, and these cookies are a perfect way to use it up before it goes bad.
Sbu Den
[email protected]I was skeptical about trying an egg-free butter cookie recipe, but I'm so glad I did! These cookies are amazing. They're rich, buttery, and have the perfect amount of sweetness. I'll definitely be making these again.
Justin Hridoy
[email protected]These cookies are a hit with my family and friends. They're always the first to disappear at potlucks and parties. I love that they're so simple to make and that I can always count on them to turn out delicious.
Youtube Premium
[email protected]I've tried many egg-free cookie recipes, but this one is by far the best. The cookies are so easy to make, and they turn out perfectly every time. I've even had friends who don't have egg allergies tell me that they prefer these cookies to traditiona
TJ Ssemakookiro Sadamu
[email protected]These cookies are delightful! They have a rich, buttery flavor and a perfect texture - crispy on the outside and soft and chewy on the inside. I love that they're egg-free too, making them a great option for those with egg allergies or dietary restri