On Fri, 17 Dec 1999 14:01:13 -0400 Lori Keating <[log in to unmask]>
writes:
>
> Does anyone have a favorite milk product free Christmas cookie
> recipe?

I just typed these in for another purpose.  Here are the Xmas cookies
that I made in addition to the basic choco chip.  Notice that I used egg
replacer, but gave the original quantity of real eggs for those so
fortunate :-)

Kathy P.


Czeck Cookies - Shortbread bar cookie with walnuts and strawberry jam
1/2 lb. margerine
1 c sugar
1 Tbsp EnerG Egg + 2 Tbsp water (equiv of 2 yols)
2 c flour
1 c chopped walnuts (fairly fine)
1/2 c strawberry jam

Preheat oven to 325F.  Grease and sugar an 8" square pan.  Cream
margerine and sugar, add egg replacer mixture.  Mix thoroughly.  Add
flour and mix well.  Spread half of dough in bottom of pan.  Cover with
jam and 1/2 c nuts.  Cover with remaining dough.  The easiest way to do
this is to pat out small portions to lay on top, then fill in the gaps.
Sprinkle with remaining nuts.  Bake 1 hour until lightly browned.  Cool
completely and cut int 1 X 2" bars.

Gingerbread Cookies
1/2 c margerine or shortening
1/2 c brown or white sugar
1/2 c dark molasses
3 1/2 c flour
1 tsp baking soda
2 tsp ginger
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp salt

Cream margerine and sugar.  Beat in molasses.  Sift together dry ingred.
and add alternatly with 1/4 c (1/3 cup molding cookies) water.  Dough
can be made ahead, wrapped in plastic wrap and refrigerated until ready
to use.  Bring to room temp before working with it.  Roll out dough on
lightly floured surface to a thickness of about 1/4"  Cut to desired
shapes and place about 1" apart on baking sheet.  Keep trays of approx
equal sized cookies or some will be done before others.  Bake at 350F
for 8-12 minutes depending on size and thickness.  Remove to rack and
coll.  Decorate with sprinkles or sugar before baking, or with
decorative icing after cooled.

Thumbprint Cookies
1/2 c soft shortening or margerine
1/4 c brown sugar
1 1/2 tsp EnerG Egg + 1 tbsp water (equiv of 1 yolk)
1/2 tsp vanilla
1 c flour
1/4 tsp salt
apricot or strawberry jam

Preheat oven to 350F.  Cream shortening and sugar.  Mix in egg replacer
mixture, salt and vanilla.  Add flour and mix well.  Roll in small
balls.  Roll in granulated sugar.  Place 1" apart on cookie sheets.
Using thumb, make small dimple in each ball.  Bake about 5 minutes just
until set.  Remove from oven.  Working quickly, place small amount of
jam in each thumbprint.  Return to oven for about 5 minutes until edges
are golden and jam is set.

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