Egg Free Sugar Cookies

I have decided to start documenting my favorite food allergy friendly recipe and tips.  I am not the world's most amazing bakery, cook, photographer, or blogger, but I am mom that has 2 children with food allergies.  My son Brady is allergic to eggs and my daughter Avery is allergic to eggs and shellfish.  I find that I am regularly asked for recipes and ideas of how to deal with a food allergies, so I am going to start sharing them here.

Tonight I am whipped up a batch of egg free sugar cookies, for my son's preschool class.  This recipe is not something I create, but one that a friend shared with me awhile back.  These cookies are so simple and don't require anything more than basic baking staples.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: about 40 cookies

Ingredients:

2 sticks of butter

1 cup white sugar

1 teaspoon vanilla

6 Tablespoons milk

3 cups white flour

1/2 teaspoon salt

4 teaspoons baking powder

Preparation:

Preheat oven to 350 degrees. Using an electric mixer, cream the butter and sugar together until light and fluffy. Add vanilla and milk and beat.

In a separate bowl, whisk together the flour, salt and baking powder. Mix into wet ingredients.

Dough will at first appear crumbly but will come together and stick if squeezed with hands. It should be somewhat dry.

Roll out dough on floured surface until it is about 1/4 inch thick. Cut shapes with cookie cutters. Using a spatula, gently lift shapes onto baking sheet.

Bake 8-10 minutes, until lightly browned. Allow to cool slightly on baking sheet, then use spatula to transfer to a cooling rack.

Frost or decorate as desired.