I promised my dad some sugar cookies for Sunday dinner. When I went to start making them, I realized that I didn't have any eggs! I did a little research online and decided to try using plain yogurt as a replacement (which actually was great for me, because happened to have plain yogurt in my fridge that really needed to be used). For each egg, I used 1/4 cup of yogurt. Eggs are also used as leavening, but since there was already baking powder and soda in the recipe, I didn't make any further changes.
I was really pleased with how tasty these cookies turned out! They tasted so good. No one would have even known they were eggless. :) Of course I told everyone. Bragging rights, you know. They weren't quite as fluffy as usual, so next time I might increase the baking powder a bit.
- 1 cup shortening
- 1 cup sugar
- 1/2 cup plain yogurt
- 1 tsp vanilla
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Directions:
Beat shortening and sugar until light and fluffy. Add yogurt and vanilla.
Combine flour, baking powder, baking soda, and salt. Gradually add to creamed mixture; mix well. Cover and refrigerate for 3 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/4" thickness. Cut with cookie cutters. Place on ungreased cookie sheets, 1" apart.
Bake at 325°F for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool.
Frost as desired.
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