My son, Alex (22) was diagnosed with severe allergies to eggs as a toddler. So I had to learn to cook and bake food without eggs. (Remember that egg beaters is egg whites with yellow food coloring so you can not use this as a substitute for eggs.) This cookie recipe is so easy and better yet; so tasty! After decorating I place these cookies into individual cellophane bags adorned with ribbons and have as take home gifts for guest.
1Preheat oven to 375*.
Prepare cookie sheet: Cover cookie sheet with parchment paper (prefered method) or lightly greased cookie sheet.
2Beat butter at medium speed with an electric mixer until soft and creamy; gradually adding suger, beating well. Add flour and vanilla, mixing well. Roll to 1/4-inch thickness on a lightly floured surface. Cut with a cookie cutter; place on parchment paper or a lightly greased cookie sheet. Bake at 375* for 7-9 minutes or until edges begin to brown.
3Frosting: Mix 2 cups of powdered sugar and add 1 tablespoon at at time of heavy cream until I get the desired consistency. Food coloring may be added.