As the parent of a child with food allergies, I am always on the lookout for an egg-free cookie recipe. I was so excited when a friend sent me a recipe for “angel wing cookies” a few years ago. They are similar to a butter cookie, or Mexican wedding cookie, with plenty of butter and powdered sugar, but no eggs, soy, or nuts…yeah!
The recipe makes a pretty big batch, so we like to give them as gifts for Christmas (shaped into crescents or “angel wings”) or Valentine’s Day (shaped as hearts).
Egg-, Nut-, and Soy-Free Butter Cookies
1 cup butter, softened
1/2 cup powdered sugar
4 tsp vanilla
2 1/3 cups all-purpose flour
In a mixing bowl, beat butter on medium to high for 30 seconds.
Add 1/2 cup powdered sugar, vanilla, and 1/4 teaspoon salt;
beat until well-combined. Beat in as much flour as you can.
Stir in remaining flour.
Chill dough for 30 minutes or until easy to handle.
Preheat oven to 400 degrees F.
Line two baking sheets with parchment paper.
Shape dough into 1-inch balls then pinch and shape
into crescents (for wings) or hearts.
Place 2 inches apart on baking sheets.
Bake 12-13 minutes or until bottoms are golden brown.
Cool 1 minute on baking sheets.
Transfer to wire rack to cool completely.
Roll or lightly dust cooled cookies with powdered sugar.
Makes 3 1/2 to 4 dozen cookies.
Looking for other allergy-friendly recipes? Check out these yummy options!