A classic holiday cookie is offered with no egg or milk.
Here is a delicious recipe for milk and egg free thumbprint cookies! They are soooooo addicting! I tried them for the first time this Christmas, and now they are going to be in my rotation of regular cookies
Directions are below. Enjoy! Ingredients:-1 cup (16 TBSP) dairy free butter alternative (I use Earth Balance Whipped Organic) -1/2 cup confectioner’s sugar -1 tsp vanilla extract -2 cups all purpose flour -Raspberry Preserves (I used Crofter’s seedless spread) -More powdered sugar for sprinkling after -Combine the first 4 ingredients and mix well. If the dough is a little too dry/crumbly or isn’t coming together, add a little water. You need to be able to roll the dough into balls without it being too sticky. -Pre-heat the oven to 350 degrees F. -Form/roll little balls of dough that are about an inch in diameter. Space them out on a cookie sheet covered with parchment paper. Press a small circle into the middle using a half teaspoon measuring spoon. Then scoop 1/4 tsp of jam into the centers. -Bake for 13 minutes. Allow to cool and then sprinkle with powdered sugar. -Store in an airtight container. They taste even better 1-2 days later