When the weatherman says “we are expecting a blizzard on Friday,” most people react. They go out and buy eggs. And bread. And milk. They stock up on batteries. They fill their gas tanks.
Me, on the other hand?
I say things like, “we have plenty of food.” “We’ll be fine.” Or “we’ll get it tomorrow.”
Then, inevitably, the day of the storm rolls around. And I have precisely 3 onions, 2 potatoes, and a half empty container of coffee creamer in my fridge.
So when the urge hits me to bake cookies? I improvise. (…and by improvise I mean Google eggless cookie recipes.)
FLUFFY EGGLESS SUGAR COOKIES
½ cup + 1/8 cup ShopRite granulated sugar
1 stick butter, softened
2 tablespoons milk (or, in my case, coffee creamer)
2 teaspoons ShopRite Pure Vanilla
1 cup + 3 tablespoons ShopRite All Purpose Flour
1 ½ teaspoons baking powder
1 pinch salt
Preheat oven to 350 degrees Fahrenheit.
In a medium sized bowl, combine butter and ½ cup sugar using an electric hand mixer for about 1 minute.
Add vanilla extract and milk to butter/sugar mixture.
In a separate bowl, combine 1 cup flour, baking powder, and salt.
Slowly incorporate the dry ingredients into the wet, using a spatula or your hands.
Add extra flour (1 to 3 tablespoons) as needed, until the dough is less sticky (about the consistency of play dough.)
Form 12 equal sized balls (about the size of golf balls) and flatten to ½ inch thickness.
Spread the remaining 1/8 cup sugar in a shallow bowl or dish. Press one side of each flattened dough ball into the sugar. Arrange the cookies on a cookie sheet, un-sugared side down.
Bake for 8-10 minutes, until the edges are golden brown. Let cool, and enjoy!
Recipe adapted from food.com.
IMPORTANT NOTICE: As a POTLUCK blogger, I received the ShopRite baking ingredients for free.