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Eggless cookies
This is a great little recipe for people who are vegans or have milk or egg allergies. It's been handed down through my family, and we make them every Christmas. The amounts are approximate because you go by whatever measurement you would like. I'm using an 8oz cup measure for this, but you can adjust the amounts as long as the first three ingredients are the same amount. They're very popular and last quite a while, if you store them in an air tight container or freeze them. White Wine Cookies 1 8oz cup sugar
1 8oz cup white wine
1 8oz cup vegetable oil
1 box or jar of anise seeds
7 tsp baking powder (approximately)
Flour
Cinnamon sugar Mix the first five ingredients in a large bowl. The baking soda will fizz up - that's normal. Add as much flour as needed to form a dough that does not stick to your fingers. Don't make it too dry either. You'll have oily looking hands, but there shouldn't be any dough stuck to you. Form the dough into balls the size of walnuts. Roll them in cinnamon sugar and place on a cookie sheet lined with parchment paper. Bake in a 350 degree oven for about 7-9 minutes, depending on how big you think walnuts are. ;) Let them cool completely before moving to a storage container. If they aren't smooth on the outside, they need more flour. They keep for a while, but you won't have to worry about it because they'll be gone too fast! This batch makes approximately 55 cookies. Enjoy!!
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The copyright for this content entitled "Eggless cookies" has been specified by the contributor as:
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The copyright for this content has been relinquished by the author. The content may be used freely by anyone.
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This intel was contributed by ebnyeyz
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May, 2012
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