Description
A healthy version of a classic cookie. Not just for Christmas anymore! Plus, they’re egg-free!
Ingredients
- ½ cups Butter, Softened To Room Temperature
- ½ cups Plus 3 Tablespoons Powdered Sugar (Sifted)
- ¼ cups Plus 3 Tablespoons Cornstarch
- ½ teaspoons Vanilla Extract
- ¼ teaspoons Lemon Rind, Grated
- 1 pinch Salt
- 2 Tablespoons Unsweetened Vanilla Almond Milk, At Room Temperature
- 1 cup Plus 3 Tablespoons Whole Wheat Pastry Flour (Sifted)
- Sprinkles For Decorating
Preparation
1. Preheat your oven to 375 F. I used a cookie press for this recipe so have that handy.
2. In a large bowl, beat together the butter, powdered sugar, and cornstarch on low speed until well mixed. It will be crumbly.
3. Add in the vanilla extract, lemon rind and salt and beat on medium speed for 5 minutes, until light and fluffy.
4. Gradually beat in the almond milk and then beat for 1 minute on high speed.
5. Fold the sifted flour in ½ cup increments until a dough forms.
6. Spoon the dough into the cookie press and shoot cookies onto un-greased cookie sheets leaving an inch or two between them. Decorate with sprinkles if desired.
7. Bake until just lightly golden brown, about 10-11 minutes. Remove pans from oven. Immediately transfer to a cooling rack to finish cooling.
8. Devour.
