EGG FREE BUTTER COOKIES
I have a severe egg allergy, this is a recipe I can eat. It makes lots! Don't forget to store these cookies in extra icing sugar (they look like they are covered in snow). The dough can be kept in the fridge for up to 3 days, just roll and use as directed. Thank you to those who noticed that I left out the flour in the recipe (a rather important element!)
Provided by cookingpompom
Categories Dessert
Time 1h55m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Cream the butter and honey until soft and fluffy. Add the flour and vanilla.
- Stir in the nuts. Roll in a ball, cover and refrigerate for atleast an hour.
- Roll into a small cherry size (too big and they won't bake properly), place into a prepared cookie sheet with baking paper (allow some spreading room, about and inch).
- Bake in a 300oF oven for 40 minutes.
- Remove from the oven and let sit for 5 minutes. Roll in icing sugar while still warm. Let cool and store in an airtight container with extra icing sugar.
Nutrition Facts : Calories 132.7, Fat 6.5, SaturatedFat 2.3, Cholesterol 8.1, Sodium 27.6, Carbohydrate 18.2, Fiber 0.5, Sugar 14.2, Protein 1.3
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