Egg Free Bonbon Cookies Food

EGG-FREE BONBON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter or margarine, sugar and vanilla until mixture is light and fluffy. Slowly blend in the flour.
• For each cookie, shape one level tablespoon of dough around a cherry. Form each cookie into a ball and place them on an ungreased cookie sheet 1 inch apart.
• Bake 12 to 15 minutes.

EGG-FREE COOKIES

Steps:

• Cream butter and sugar until fluffy. Add vanilla, flour and water. Blend well. Drop by spoonfuls onto greased cookie sheet.
• Bake at 375 degrees until light brown. (about 10-15 minutes).

GATEAUX BONBONS

Steps:

• Mix butter, sugar, egg, cheese, lemon peel and lemon juice until light and fluffy.
• Stir in flour, baking powder, salt and soda thoroughly into butter mixture.
• Cover& chill the dough at least 3 hours.
• Heat oven to 350 degrees.
• Roll about 1/4 of dough at a time 1/8 inch thick on floured board.
• (Keep remaining dough chilled.) Cut into 1-inch rounds.
• Place half the rounds on lightly greased baking sheet.
• Spoon about 1/4 teaspoon marmalade on center of each round; cover with remaining rounds.
• Press edges with floured finger to seal.
• Bake 8 to 10 minutes or until edges are light brown.
• Continue until all the dough is used up.
• Cool and then frost with the Creamy Icing.
• Easy Creamy Icing: Mix until smooth and of spreading consistency.
• I add a few drops of two different food colours to this icing, half one colour, half another, have fun with it!
• The colouful icing is what makes it look like a bonbon!

GLAZED BONBON COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. (Dough will be crumbly.), Press a tablespoon of dough around five chocolate chips, covering completely. Repeat with remaining dough and chocolate chips. Place 2 in. apart on ungreased baking sheets. Bake 12-15 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., For glaze, place frosting in a microwave-safe bowl. Microwave on high 10-15 seconds or until melted; stir until blended. (Frosting may separate slightly when warmed but will become smooth after stirring.) Dip tops of cookies in glaze or spoon glaze over cookies; top with sprinkles. Let stand until set. Freeze option: Freeze unglazed cookies in freezer containers. To use, thaw cookies in covered containers and decorate as directed.

EGG-FREE BONBON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter or margarine, sugar and vanilla until mixture is light and fluffy. Slowly blend in the flour.
• For each cookie, shape one level tablespoon of dough around a cherry. Form each cookie into a ball and place them on an ungreased cookie sheet 1 inch apart.
• Bake 12 to 15 minutes.

EGG-FREE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cream the butter and sugar together using a wooden spoon or an electric whisk in a large bowl until light, fluffy and golden.
• Stir in the vanilla, flour, baking powder and chocolate chips. Add 1 tbsp water to bring the mixture together if needed, and the cocoa powder to make them chocolate cookies, if you like. Bring the dough together into a ball with your hands.
• Sprinkle some flour over your work surface and the dough. Roll out the dough until 3mm thick and, using cookie cutters, cut them out and lay them out on lined baking sheets, spacing them well apart.
• Bake for about 12 mins or until golden brown. If baking on two trays, swap the trays over halfway through cooking. Leave on the baking sheets for 5 mins, then transfer to a wire rack to cool. Will keep in an airtight tin for three-four days.

EGG-FREE BONBON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter or margarine, sugar and vanilla until mixture is light and fluffy. Slowly blend in the flour.
• For each cookie, shape one level tablespoon of dough around a cherry. Form each cookie into a ball and place them on an ungreased cookie sheet 1 inch apart.
• Bake 12 to 15 minutes.

EGG YOLK COOKIES

Steps:

• Cream butter and sugar until fluffy.
• Separately, beat egg yolks and add extracts and salt.
• Add beaten egg yolk mixture to creamed butter and sugar.
• Blend well.
• In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
• Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.
• Form into balls about the size of a walnut.
• Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.
• Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.

EGG FREE COOKIES :)

Steps:

• Preheat the oven to 180°C ,350°F or gas mark 4.
• Cream the butter and sugar together(with a wooden spoon) in a large bowl until light, fluffy and golden.
• Stir everything together (vanilla, flour, baking powder and chocolate chips or oreos, add the water and the Coco powder) to make the yummy dough.
• Sprinkle some flour onto a surface and the dough. Roll out the dough and with cookie cutters cut out the shapes and lay them out onto greased, lined baking sheets. Spacing them well apart.
• Bake for about 12 minutes or until golden brown.
• Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
• Store in an airtight tin for up to 2-3 weeks.

FUDGE BONBON COOKIES

Steps:

• In a large bowl, combine flour and pecans; set aside. , In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in milk and vanilla until blended. Add to flour mixture and mix well. , Preheat oven to 350°. When dough is cool enough to handle, shape a tablespoonful around each chocolate kiss. Place 1 in. apart on ungreased baking sheets. Bake 7-9 minutes or until tops begin to crack. Cool on wire racks. , In a microwave, melt white chocolate and oil; stir until smooth. Drizzle over cookies.

EGG FREE BUTTER COOKIES

Steps:

• Cream the butter and honey until soft and fluffy. Add the flour and vanilla.
• Stir in the nuts. Roll in a ball, cover and refrigerate for atleast an hour.
• Roll into a small cherry size (too big and they won't bake properly), place into a prepared cookie sheet with baking paper (allow some spreading room, about and inch).
• Bake in a 300oF oven for 40 minutes.
• Remove from the oven and let sit for 5 minutes. Roll in icing sugar while still warm. Let cool and store in an airtight container with extra icing sugar.

EGG FREE PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Cream the sugar, shortening, pumpkin, and vanilla together.
• Mix until light and well combined.
• Mix the flour, baking soda, and ground cinnamon.
• Stir the flour mixture into the creamed mixture.
• Mix until combined.
• Stir in the chocolate chips.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake at 375° for 12-15 minutes or until set.
• Let cookies cool on a rack.