Sugar Cookies (dairy, egg, soy, nut free)

• 1 cup beef tallow, or vegan butter of choice (check ingredients for soy, nuts)

• 1 cup of raw cane sugar or 1 ¼ cup of coconut sugar

• 1 1/4 teaspoon of vanilla extract

• 2 teaspoons of baking powder

• 3 cups all-purpose flour, wheat or gluten free mix

• 1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)

• Sprinkles or icing of choice

  
  

Preheat your oven to 350°F.

In a small bowl, mix flaxseed meal and water to make your flax egg, set aside. Mix tallow and sugar until smooth. Mix in vanilla extract and flax egg until smooth.

In a separate bowl, whisk together flour and baking powder. Add gradually to the wet ingredients, mixing thoroughly.

Once dough becomes solid, knead with your hands, optionally wearing food safe disposable gloves, into a workable ball. Add a little flour or water as needed to achieve the dough consistency you want. Roll out your dough on a floured surface or parchment sheet to about 1/4 inch thickness and cut into desired shapes. Round up the extra dough, roll and repeat until you’ve used all the dough. Bake on a parchment lined baking sheet for about 8 minutes, or until the bottoms start to look lightly golden, and the tops still look soft.  Allow them to cool completely on the pan before transferring to a cooling rack or platter.

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