SunButter Cherry Cookies

Cookie Ingredients:
1 cup Spectrum organic shortening
4 Tbsp SunButter®
1/2 cup brown sugar
1 Tbsp Ener G egg replacer mixed with 2 Tbsp water
1 tsp vanilla extract
2 cups all-purpose flour OR 2 cups gluten free flour mix
24 maraschino cherries
1/2 tsp salt

Icing Ingredients:
1/4 cup powdered sugar
1 Tbsp rice milk

1. Preheat oven to 300 degrees.  Grease cookie sheet or use parchment paper.
2. Mix egg replacer and water and wisk briskly.
3. Cream together shortening, SunButter®, brown sugar, and egg replacer.
4. Add vanilla, flour and salt mixing well.
5. Squeeze and shape dough into balls and place on cookie sheet 2 inches apart.
6. Bake 7 minutes and remove from oven.
7. Dent each cookie with thumb or I use the back of a 1/2 teaspoon measuring spoon.  Place one cherry on each cookie. Bake an additional 15 minutes.
8. Allow to cool 2 minutes and move to a cooling rack.
9. Once cool, mix the ingredients for the icing and drizzle on each cookie.  Allow the icing to set before moving the cookies.

Elizabeth DiBurro
EBL Food Allergies