musings, mutterings, and creative muddle. . .

Wednesday, September 8, 2010

C- is for Cookies - Not Eggs. . .

I have a special mini-friend who is allergic to eggs. . . It seemed every time he came to my house for supper I had a dessert he couldn't eat.   I simply couldn't bear to have this little guy, at my house, not eating dessert.  So that set me a'hunting.

Guess what I found out?  It's really-really hard to find tasty sweets that don't take eggs.  It also set me to thinking, during the recent salmonella-egg scare, that this would be great for those who just can't keep from tasting the cookie dough.. . .



Peanut Butter Cookies (without the eggs!)
(makes 6 to 6-1/2 dozen cookies)

1-1/2 cup butter flavor shortening
1-1/2 cup crunchy peanut butter
1-1/2 cup white sugar
1-1/2 cup pack dark brown sugar
3/4 cup buttermilk (add 1 tsp milk and 3/4 cup of yogurt is a pretty good substitute)
1-1/4 cup whole wheat flour (or substitute same measurement of all-purpose white flour)
2-1/2 cups all purpose white flour
1-1/2 tsp baking powder
2-1/4 tsp baking soda
1/2 tsp salt
small dish with powder sugar

Preheat oven to 375 degrees.  I recommend using air-bake pans for these cookies to prevent sticking and burning.  Or line your cookie sheet with parchment paper, or lightly grease.

Mix shortening, peanut butter, white sugar, brown sugar, and buttermilk until smooth and fully combined.  Add the flour, baking powder, baking soda, and salt to the peanut butter mixture and combine utnil well blended.



Using a tablespoon to scoop cookie dough,



a teaspoon to shape and scrape dough from tablespoon onto cookie sheet,

drop cookie dough 1-2" apart. 




Flatten with a fork dipped in powder sugar,


creating a cross-hatch pattern.



Bake for 10-12 minutes 


Until just golden and not yet brown


Let cookies cool on pan for several minutes before removing to cooling rack. 


Store covered. 

Dough can be made ahead,  rolled into small tablespoon sized balls and kept in refrigerator until ready to bake.  Just warm to room temperature and flatten with fork before baking.

Or you can make the small tablespoon sized balls, roll them in powder sugar and. . . TA-DA! Peanut butter balls!!!



I am also working on this recipe to perhaps cut the oil requirement down.  Am betting you could substitute a 1/2 cup to 3/4 cup of the shortening with applesauce.  Will keep you posted.

My mini-friend?  He LOVES these Peanut Butter Cookies and I am thrilled to have a sweet that everyone loves and he can eat too:-)

Have a Sweet kind of day ~

Robin Z



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