Baking cookies without eggs?!
I don't have any eggs and if i made the cookies without them how would it affect it!? would the cookies bake right or would they just taste different!?Www@FoodAQ@Com
Answers:
I did a science fair project on taking ingredients out of cookies! If you take eggs out, they will be super dry and hard!. I would try to find a recipe that doesn't need eggs, or else it'll just be a waste!.Www@FoodAQ@Com
Shortbread
1 ? cups all-purpose flour
3 tablespoons granulated sugar
? cup butter
1!. In a medium bowl combine flour and sugar!. Using a pastry blender, cut
in butter until mixture resembles fine crumbs and starts to cling!. Form
the mixture into a ball and knead until smooth!.
2!. To make shortbread wedges*, on an ungreased cookie sheet pat or roll
the dough into an 8-inch circle!. Make a scalloped edge!. Cut circle into 16
wedges!. Leave wedges in the circle!. Bake in a 325 degree F oven for 25 to
30 minutes or until bottom just starts to brown and center is set!. Cut
circle into wedges again while warm!. Cool on the cookie sheet for 5
minutes!. Transfer to a wire rack and let cool!. Makes 16 wedges!.
*Note: To make shortbread rounds, on a lightly floured surface roll dough
until 1/2 inch thick!. Using a 1-1/2-inch cookie cutter, cut into 24
rounds!. Place 1 inch apart on an ungreased cookie sheet!. Bake for 20 to 25
minutes!.
To make shortbread strips, on a lightly floured surface roll dough into an
8 x 6-inch rectangle about 1/2 inch thick!. Using a knife, cut into
twenty-four 2 x 1-inch strips Place 1 inch apart on an ungreased cookie
sheet!. Bake for 20 to 25 minutes!.
Butter-Pecan Shortbread: Prepare as above, except substitute brown sugar
for the granulated sugar!. After cutting in butter, stir in 2 tablespoons
finely chopped pecans!. Sprinkle mixture with 1/2 teaspoon vanilla before
kneading!.
Nutrition Facts per wedge: 102 cal!., 7 g total fat (4 g sat!. fat), 16 mg
chol!., 63 mg sodium, 9 g carbo!., 0 g fiber, 1 g pro!.
Daily Values: 5% vit!. A, 0% vit!. C, 1% calcium, 3% iron
Exchanges: 1/2 Starch, 1 1/2 Fat
Lemon-Poppy Seed Shortbread: Prepare as above, except stir 1 tablespoon
poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon
peel with the butter!.
Nutrition Facts per wedge: 101 cal!., 6 g total fat (4 g sat!. fat), 16 mg
chol!., 62 mg sodium, 10 g carbo!., 0 g fiber, 1 g pro!.
Daily Values: 5% vit!. A, 0% vit!. C, 1% calcium, 3% iron
Exchanges: 1/2 Starch, 1 Fat
Oatmeal Shortbread: Prepare as above, except reduce flour to 1 cup!. After
cutting in butter, stir in 1/3 cup quick-cooking rolled oats!.
Nutrition Facts per wedge: 99 cal!., 6 g total fat (4 g sat!. fat), 16 mg
chol!., 62 mg sodium, 10 g carbo!., 0 g fiber, 1 g pro!.
Daily Values: 5% vit!. A, 0% vit!. C, 0% calcium, 2% iron
Exchanges: 1/2 Starch, 1 Fat
Spiced Shortbread: Prepare as above, except substitute brown sugar for the
granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon
ground ginger, and 1/8 teaspoon ground cloves into the flour mixture!.
Nutrition Facts per wedge: 96 cal!., 6 g total fat (4 g sat!. fat), 16 mg
chol!., 63 mg sodium, 9 g carbo!., 0 g fiber, 1 g pro!.
Daily Values: 5% vit!. A, 0% vit!. C, 1% calcium, 3% iron
Exchanges: 1/2 Starch, 1 Fat
Nutritional facts per serving
calories: 98 , total fat: 6g , saturated fat: 4g , monounsaturated fat: 2g
, polyunsaturated fat: 0g , cholesterol: 16mg , sodium: 62mg ,
carbohydrate: 10g , total sugar: 2g , fiber: 0g , protein: 1g , vitamin A:
0% , vitamin C: 0% , calcium: 0% , iron: 3% , starch: !.5diabetic exchange
, fat: 1diabetic exchange
Categories:
Cookies
Source
--
Servings/Yield
--
Corn Flake Cookies (Stove -Top Peanut Butter Crisps)
? cup sugar
? cup peanut butter, creamy
? cup corn syrup, light
2 cups corn flakes
1 cup coconut shredded
In a large heavy saucepan, over low heat,combine the sugar, peanut
butter, and corn syrup!. Bring just to a boil, stirring constantly until
the sugar dissolves!. Add the cornflakes and coconut!. Turn the heat to
low!. Drop tablespoonfuls of the mixture onto wax paper and let cool!.
Makes about 40
óóóóó
Per serving: 94 Calories; 5g Fat (41% calories from fat); 2g Protein;
13g Carbohydrate; 0mg Cholesterol; 70mg Sodium
Food Exchanges: 1 Fat; 1/2 Other Carbohydrates
Categories:
Source
Janet Sarasota
Servings/Yield
20 servings
Www@FoodAQ@Com
1 ? cups all-purpose flour
3 tablespoons granulated sugar
? cup butter
1!. In a medium bowl combine flour and sugar!. Using a pastry blender, cut
in butter until mixture resembles fine crumbs and starts to cling!. Form
the mixture into a ball and knead until smooth!.
2!. To make shortbread wedges*, on an ungreased cookie sheet pat or roll
the dough into an 8-inch circle!. Make a scalloped edge!. Cut circle into 16
wedges!. Leave wedges in the circle!. Bake in a 325 degree F oven for 25 to
30 minutes or until bottom just starts to brown and center is set!. Cut
circle into wedges again while warm!. Cool on the cookie sheet for 5
minutes!. Transfer to a wire rack and let cool!. Makes 16 wedges!.
*Note: To make shortbread rounds, on a lightly floured surface roll dough
until 1/2 inch thick!. Using a 1-1/2-inch cookie cutter, cut into 24
rounds!. Place 1 inch apart on an ungreased cookie sheet!. Bake for 20 to 25
minutes!.
To make shortbread strips, on a lightly floured surface roll dough into an
8 x 6-inch rectangle about 1/2 inch thick!. Using a knife, cut into
twenty-four 2 x 1-inch strips Place 1 inch apart on an ungreased cookie
sheet!. Bake for 20 to 25 minutes!.
Butter-Pecan Shortbread: Prepare as above, except substitute brown sugar
for the granulated sugar!. After cutting in butter, stir in 2 tablespoons
finely chopped pecans!. Sprinkle mixture with 1/2 teaspoon vanilla before
kneading!.
Nutrition Facts per wedge: 102 cal!., 7 g total fat (4 g sat!. fat), 16 mg
chol!., 63 mg sodium, 9 g carbo!., 0 g fiber, 1 g pro!.
Daily Values: 5% vit!. A, 0% vit!. C, 1% calcium, 3% iron
Exchanges: 1/2 Starch, 1 1/2 Fat
Lemon-Poppy Seed Shortbread: Prepare as above, except stir 1 tablespoon
poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon
peel with the butter!.
Nutrition Facts per wedge: 101 cal!., 6 g total fat (4 g sat!. fat), 16 mg
chol!., 62 mg sodium, 10 g carbo!., 0 g fiber, 1 g pro!.
Daily Values: 5% vit!. A, 0% vit!. C, 1% calcium, 3% iron
Exchanges: 1/2 Starch, 1 Fat
Oatmeal Shortbread: Prepare as above, except reduce flour to 1 cup!. After
cutting in butter, stir in 1/3 cup quick-cooking rolled oats!.
Nutrition Facts per wedge: 99 cal!., 6 g total fat (4 g sat!. fat), 16 mg
chol!., 62 mg sodium, 10 g carbo!., 0 g fiber, 1 g pro!.
Daily Values: 5% vit!. A, 0% vit!. C, 0% calcium, 2% iron
Exchanges: 1/2 Starch, 1 Fat
Spiced Shortbread: Prepare as above, except substitute brown sugar for the
granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon
ground ginger, and 1/8 teaspoon ground cloves into the flour mixture!.
Nutrition Facts per wedge: 96 cal!., 6 g total fat (4 g sat!. fat), 16 mg
chol!., 63 mg sodium, 9 g carbo!., 0 g fiber, 1 g pro!.
Daily Values: 5% vit!. A, 0% vit!. C, 1% calcium, 3% iron
Exchanges: 1/2 Starch, 1 Fat
Nutritional facts per serving
calories: 98 , total fat: 6g , saturated fat: 4g , monounsaturated fat: 2g
, polyunsaturated fat: 0g , cholesterol: 16mg , sodium: 62mg ,
carbohydrate: 10g , total sugar: 2g , fiber: 0g , protein: 1g , vitamin A:
0% , vitamin C: 0% , calcium: 0% , iron: 3% , starch: !.5diabetic exchange
, fat: 1diabetic exchange
Categories:
Cookies
Source
--
Servings/Yield
--
Corn Flake Cookies (Stove -Top Peanut Butter Crisps)
? cup sugar
? cup peanut butter, creamy
? cup corn syrup, light
2 cups corn flakes
1 cup coconut shredded
In a large heavy saucepan, over low heat,combine the sugar, peanut
butter, and corn syrup!. Bring just to a boil, stirring constantly until
the sugar dissolves!. Add the cornflakes and coconut!. Turn the heat to
low!. Drop tablespoonfuls of the mixture onto wax paper and let cool!.
Makes about 40
óóóóó
Per serving: 94 Calories; 5g Fat (41% calories from fat); 2g Protein;
13g Carbohydrate; 0mg Cholesterol; 70mg Sodium
Food Exchanges: 1 Fat; 1/2 Other Carbohydrates
Categories:
Source
Janet Sarasota
Servings/Yield
20 servings
Www@FoodAQ@Com
you can use an egg substitute!. If you have any apple sauce you can use 1/4 cup to replace an egg, or if the recipe calls for 2 eggs then use 1/2 a cup of apple sauce!. Here is a website that lists many more ingredients that can be used in place of eggs:
http://www!.dummies!.com/WileyCDA/DummiesA!.!.!.Www@FoodAQ@Com
http://www!.dummies!.com/WileyCDA/DummiesA!.!.!.Www@FoodAQ@Com
I would try looking on the internet for an eggless cookie recipe!.!.!.you might find something!. Eggs are the protein in most recipes Protein is the chain that holds everything together without it the cookie would be extremely crumbly and the taste!.!.!.probably not so great! Www@FoodAQ@Com
not the best idea , the eggs , have that thing that makes the cookies come together!. no , they wont bake right , theyll look like granola cereal!.Www@FoodAQ@Com
I DONT REALLY EAT EGGS SO INSTEAD I USE YOGURT AND ORANGE JUICE AND IT WORKS PERFECTLY, I HAVE MADE COOKIES,MUFFINS,CAKES,BROWNIES, AND MUCH MORE TRY IT!!!!Www@FoodAQ@Com
add soy milk!? coz it has protein!?Www@FoodAQ@Com