Galaxy Cookies
Galaxy Cookies
The other day Miranda pointed out that we have Macadamia nuts and some white chocolate chips left over from some baking I did when John was here in April.
Our cookie jar was empty and I wanted to use up those ingredients. I decided to look through my Betty Crocker cookbook to see if I could find a cookie recipe that didn’t have eggs or egg whites. Turns out that Silas has an allergy to egg whites.
I found one almost right away, and some of the items it called for, the nuts and white chocolate chips would work well for. So, Silas and I got started in baking some EGG-LESS cookies! We opted to add red food coloring for pinkish cookies, and this kept Silas (3 years old) busy for awhile as we opted for icing, and he dipped each cookie in the icing to finish them off!
This recipe is called Galaxy cookies because the recipe is really as varied as the stars. They are easy and can be done in so many variety of ways. Not sure I did it exactly as they would have but, whatever we did worked, and used up our leftover items!
Ingredients:
Yield: 25 cookies
* 1/2 cup butter or 1/2 cup margarine, softened
* 3/4 cup confectioners’ sugar
* 1 tablespoon vanilla
* food coloring
* 1 1/2 cups all-purpose flour
* 1/8 teaspoon salt
* dates (anything you want to put in the middle, Coconut, nuts, colored sugar, candies, chocolate pieces)
Icing
* 1 cup confectioners’ sugar
* 2 1/2 tablespoons light cream or 1 1/2 tablespoons milk
* 1 teaspoon vanilla
Directions
- Preheat over to 350°F.
- Mix thoroughly butter, sugar, vanilla, and, if desired, a few drops of food coloring.
- Work in salt and flour until dough holds together.
- If dough is dry, mix in 1 to 2 Tbsp light cream.
- Mold dough by tablespoonfuls around date, nut, candy, cherry, or a few chocolate pieces.
- Roll into balls.
- Place cookies about 1-inch apart on an ungreased cookie sheet.
- Bake 12-15 minutes until set but not brown.
- Prepare icing by mixing confectioners sugar with light cream or milk and vanilla until smooth.
- If desired, stir in a few drops of food coloring.
- For a tasty chocolate icing, increase light cream to 3 tbsp and stir in 1 oz melted unsweetened chocolate.
- Let cookies cool, then dip tops of cookies into icing several times to get a good layer.
- If desired, immediately decorate with coconut, nuts, colored sugar, candies, chocolate pieces or chocolate shot.
- Makes 20 to 25 cookies.
- Variations: Brown Sugar Galaxy Cookies: Substitute 1/2 c brown sugar (packed) for the confectioners’ sugar and omit food color.
- Chocolate Galaxy Cookies: Omit food color and stir in 1 oz melted unsweetened chocolate (cooled) into butter mixture.
