CD Mohatta asked:


Sugar Cookies

INGREDIENTS:

·    2 1/2 cups flour

·    1/4 tsp salt

·    1/2 tsp baking soda

·    2/3 cup sugar + 1/4 cup

·    1 cup margarine, pre-softened

·    1/4 cup tofu (mixed with liquid)

·    3 tbsp lemon juice, preferably fresh

PREPARATION:

Preheat the oven to 400ºF.

Sift together the flour, baking soda and salt in a medium sized bowl.

In a separate large bowl, beat together the 2/3 cup sugar, margarine and lemon with zest until smooth and fluffy. Add the tofu and whip until well mixed.

Add the flour, baking soda, and salt. In a large bowl, beat the margarine, the remaining 1 cup of sugar, the remaining 1 tsp. of lemon oil zest with an electric mixer until light and fluffy. Add the tofu and beat until well-blended. Add the flour mixture to the margarine mixture and stir until well combined.

Form dough into one-inch balls, and roll into the 1/4 cup sugar until well coated. Flatten slightly.

Bake for 8-10 minutes, until lightly golden brown.

Peanut Butter Cookies

INGREDIENTS:

·    1 1/2 cups peanut butter

·    1/3 cup margarine or oil

·    3/4 cups regular or brown sugar

·    2 cups flour

·    1/2 tsp baking powder

·    1/2 tsp salt

PREPARATION:

Combine peanut butter in a large bowl with margarine or oil until smooth (it helps to soften the peanut butter by microwaving for 10-20 seconds). Add sugar and mix until smooth. Add remaining ingredients until well combined.

Roll into 1 inch balls or drop 1 inch spoonfuls onto ungreased cookie sheet.

Optional: Gently flatten balls of dough with the back of a fork in a patchwork pattern before baking. This is traditional for peanut butter cookies and makes them look smooth and finished rather than rough, but your cookies will taste great either way!

Bake for 10-12 minutes at 350 degrees.

These recipes are easily prepared with alternative ingredients and are both delicious and safe for a person who is allergic to certain foods. They will enjoy having cookies during the holidays and you can be sure that will not have a reaction to the egg substitute.

This article is only for informative purposes. This article is not intended to be a medical advise and it is not a substitute for professional medical advice. Please consult your doctor for your medical concerns. Please follow any tip given in this article only after consulting your doctor. The author is not liable for any outcome or damage resulting from information obtained from this article.



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