Serves: 72 cookies
Ingredients:
Cookies:
8 Tablespoons allergy free butter substitute
2/3 cup granulated sugar
3 egg replacers (I use EnerG)
1/2 cup 100% orange juice
1 teaspoon lemon extract
1 teaspoon orange extract
3 cups unbleached white all-purpose flour
3 teaspoons baking powder
1/4 teaspoon baking soda
Icing & decoration:
1 cup powdered sugar
1 teaspoon lemon extract
water
colorful nonpareil sprinkles
Directions:
Cream together the allergy free butter substitute, sugar, and egg replacers in a stand mixer on a medium speed. Add the orange juice, lemon extract, and orange extract. Next, add the baking powder and baking soda. Slowly pour in the flour, little bits at a time until fully incorporated into a cookie dough. Make sure to scrape down the sides of the stand mixer to ensure all ingredients are well combined.
Drop 1 teaspoon worth of cookie dough onto a well greased baking sheet.
Bake in the oven at 325 F for 15 minutes. The bottoms of the cookies should be a golden brown.
When done, remove from the oven and scoop cookies onto waxed paper to decorate.
To make the icing, mix together the powdered sugar, lemon extract and water in a small bowl. The consistency should be a thickened liquid but not too runny.
While the cookies are still warm, drizzle the icing over the tops and sprinkle with the colorful nonpareils. Let dry and enjoy!
