Recipes: no butter cookies

I had a craving for cookies and there were no butter sticks in the fridge. What is a pregnant woman to do? Well I went to Google and looked up cookies with no butter. I found 2 cookies that we tried and they were quite satisfying so I thought that I’d pass along the recipe.

Stir-N-Drop Cookies

2 large eggs
2/3 cup vegetable oil, plus more for oiling glass
2 teaspoons vanilla
1 teaspoon grated lemon zest
3/4 cup granulated sugar, reserve 1 tablespoon
2 cups sifted all-purpose flour
2 teaspons baking powder
1/2 teaspoon salt

Heat oven to 400 degrees.
In mixing bowl, beat the eggs, using a fork. Stir in oil, vanilla and lemon zest. Set aside your reserved sugar and add remaining to the oil mixture.
Sift together the flour, baking powder and salt. Add to the egg mixture.
Drop the dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Stamp each cookie flat with the bottom of a glass dipped in the reserved sugar, continuing to dip the glass as you prepare the cookies. (Oil the glass before dipping into sugar.)
Bake for 8-10 minutes. Remove the cookies at once from the cookie sheet.
Makes 60 thin 2-inch cookies.

We made ours a bit bigger and added our own stamp as well. I think that if you were to try making the cookie cutter imprint that it may show up better if you were to dip the cutter in colored sugar. We’ll give that a try next time!




Low-Carb Peanut Butter Cookies

1 cup low-carb or natural peanut butter
1 cup splenda
1 egg
(I used real peanut butter and real sugar!)

Heat oven to 350 degrees.
Mix all ingredients together. Make little balls and place on cookie sheet.
Criss-cross fork impression on top of cookie to flatten a bit. Bake for 8-10 minutes.