April Showers May Contain Cookies

So, I hit the Haw River wine trail last month and it was a great time.  I look forward to writing about it.  I am out of town and forgot to bring my notes with me. :-(  I will say, Starrlight Meadery is freaking awesome and a great find thanks to a nice gentleman at another winery.

As it is well known, this fat kid has a sweet tooth.  In my quest for cookies and being out of eggs I discovered a gem of a recipe.  I have doctored it three different ways and everyone has been great.  You could use soy milk and vegan butter and just as easily make these vegan friendly.

Eggless Sugar Cookies

Ingredients 

• 1/2 cup sugar (want chocolate chip cookies? ¼ cup sugar and ¼ brown sugar and add chocolate chips...I used mini ones) 
• 1/2 cup butter 
• 2 tablespoons milk 
• 2 teaspoons vanilla extract 
• 1 cup all-purpose flour 
• 1 1/2 teaspoons baking powder 
• 1 pinch salt 
• 1/8 cup sugar 
• Optional: ½ cup coco powder

Directions

1. Preheat oven to 350°F
2. Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
3. Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use.  I also subbed almond extract and amaretto liquor out for this in a different taste).
4. Combine salt, flour and baking powder in a separate bowl.

5. Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
6. Add extra flour as needed until dough becomes less sticky (I used about a half  cup more than the recipe calls for) You don't want dough to be too tough or sticky.

7. Form equal-sized balls (I used a 1 tablespoon scoop chilled the dough for about 20 minutes in the fridge too), flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (I dunked the balls in the 1/8 Cup sugar before putting on the pan).
8. Bake for 8-10 minutes, until bottom is lightly golden.

The chocolate version and chocolate chip version were big hits here.  The plain ones I didn't sugar coat and iced them.  Don't sugar coat if you try chocolate chip either...I also made the chocolate chip as a bar cookie. I am also sure you could make this with Splenda products as well.

Until next time!