When I am stressed, I eat. Not only do I eat, but I have cravings. Since starting grad school, I have used these cravings and turned them into opportunities to procrastinate writing papers. It seems to be working.
Needless to say, I was stressed with going back and forth between two papers, and I wanted a way out.
I wanted to eat. I wanted to eat sugar. I wanted to eat cookies. I wanted to eat sugar cookies. I had all almost all ingredients. I was missing eggs. What's a girl to do? Improvise.
I made sugar cookies without eggs.
Here's how:
Instructions
- Oven
- Cookie sheets
- Parchment paper
- Mixing bowl
- Measuring cup
- 1 cup white sugar
- 1 cup shortening or butter
- Electric mixer
- 1 cup milk
- Measuring spoons
- 1 1/2 tbsp. lemon juice
- 1 tsp. salt
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- Spatula
- Cooling rack
- 1
Preheat the oven to 425 degrees F.
- 2
Line cookie sheets with parchment paper for an easy clean-up.
- 3
Put 1 cup of sugar and 1 cup of solid shortening or butter into a mixing bowl. Beat together with an electric mixer until smooth and creamy.
- 4
Pour 1 cup milk into a measuring cup. Add 1 1/2 tbsp. of lemon juice. This is called "soured milk" and is a common substitute for buttermilk. Add the soured milk to the mixing bowl.
- 5
Add 2 cups flour and combine well.
- 6
Place 1 tsp. each of salt, baking powder, baking soda and vanilla to the sugar cookie dough mixture.
- 7
Mix the dough well until all of the ingredients are incorporated.
- 8
Use a teaspoon to measure out the sugar cookies. Roll into balls with your hands and place on the cookie sheet. Sprinkle additional sugar on top of each cookie if you wish.
- 9
Bake cookies for about eight minutes or until the edges are just beginning to turn golden brown. Remove from the cookie sheets with a spatula and cool on a wire cooling rack.