Sugar cookies

Sugar Cookie

1 cup Earth Balance non dairy substitute

1 1/2 cups white sugar

Ener G egg replacer for 1 egg: 1 1/2 Tsp egg replacer with 2 Tbsp water whisked well

1 1/2 Tsp pure vanilla extract

2 3/4 cup all purpose flour (can be substituted with better batter or other gf flour)

2 Tsp baking powder

1 Tsp salt


Preheat oven to 400 degrees. In mixer cream the butter and sugar until white and fluffy. Then add in your already whisked egg replacer and your vanilla and blend. In a separate bowl mix together your flour, baking powder and salt. Add this dry mixture one cup at a time to your wet ingredients already in your mixer while stirring on low.  Knead in small amount oI food coloring if you want it tinted. Do not chill dough. Divide dough into two balls. On a floured surface, roll out dough to about 1/8 inch thick or just before it cracks apart. Dip cookie cutter into flour each time before using. use a floured spatula to transfer to baking sheet then bake at 400 for 6-7 minutes.  Makes about 2 dozen depending on your cookie cutter size.