I have finally made quality egg-free sugar cookies that will actually take a shape of the intended cutter. I have tried all the egg substitute (crap) and it doesn't work for cookies. The cookies don't roll out and are more bread-like, than cookie-like. They work ok for cakes but not something that requires a rolling pin. This time of year, its even harder than usual to watch Clara long to "play" and "participate" in the cookie making and, most of all, EATING! I have mastered the applesauce substitute for pancakes and banana bread, but apparently had never tried it with cookies. What was I waiting for, they worked perfectly with applesauce!! And tasted the same as all the others. I used my mother's all-time favorite sugar cookie recipe and substituted 3Tablespoons of applesauce per egg and everything else was the same. Clara wanted to play and play with the dough, and she didn't get red patches and hives on her hands like when we use eggs for cookies!! This is a big day! No offense to all the other allergies out there, but egg is the worst because it touches so many foods. Clara is also allergic to peanuts and tree nuts at anaphylactic levels too, but I could take a peanut allergy all day over egg. Lucky for us, we don't have to be choosy because we get all three at the severe level. (Cynical, I know, but I reserve the right every now and then to vent my cooking restrictions.)
