Rolled Maple Sugar Cookies

By davidgoodman

Ingredients

• Decoration Options:
• 1 1/2 tsp Egg substitute
• 3 tsp Rice or oat milk
• 3/4 cup Oat flour, plus more for rolling
• 3/4 cup Barley Flour
• 1/4 tsp Salt
• 1/2 tsp Baking powder
• 1/2 cup Vegetable shortening
• 3/4 cup Maple sugar
• 1/2 tsp Pure vanilla extract
• Chocolate chips, or
• Unsweetened coconut flakes, or
• Currants or Raisins

Details

Servings 15

Preparation

Step 1

1. In a small bowl, whisk together egg replacer with 2 tablespoons rice milk; set aside. In a medium bowl, whisk together oat and barley flours, salt, and baking powder; set aside. In the bowl of an electrick mixter fitted with a paddle attachment. cream shortening and sugar until blended. Add egg substitute mixture, vanilla extract, and remaining 1 tablespoon rice milk; mix until incorporated. Add dry ingredients; mix until just combined, scraping down the sides of the bowl with a rubber spatula if necessary.

2. On a work surface, gather dough and form into a disk. Wrap in plastic, and refrigerate for at least 1 hour.

3. Preheat oven to 375 degrees. Place chilled dough on a lightly floured work surface; if dough seems dry, sprinkle with a few drops of water and knead gently to work in. Using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using 3-inch alphabet cookie cutters, cut out desired shapes. Firmly press currants, chocolate chips, or coconut flakes onto cookies, if desired,

4. Transfer to a baking sheet lined with parchment paper or a nonstick baking mat; bake for 8 minutes.

Transfer sheet to a wire rack to cool; let cool completely on sheet before removing.