Normally, I wouldn’t have tried this sugar cookie recipe, because my policy is find something that works and stick with it. I was just the opposite when I baked with eggs, but in the allergy era, trial and much error can be frustrating.

I already have a cream-cheese basef egg-free cut-out cookie that tastes great. The appeal, though, of less-expensive sour cream – I use so much I buy it in five-pound vats – convinced me to run a test.

I’m glad I did, because this is by far the sturdiest cut-out cookie dough I’ve ever worked with – and this is coming from someone with a long trail of decapitated angels in her wake. It rolled easily and I didn’t have to add a lot of flour to prevent sticking.

The naked cookie – oh, dear but the spammers are going to have a blast with that phrase – isn’t as tasty as the cream-cheese version. But since the guys require an inch of icing and two inches of sprinkles on cut-out cookies, no one will ever notice.

Egg-free sugar cookies

• 2 1/2 c. flour
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 1/2 c. butter or margarine
• 3/4 c. sugar
• 1/2 c. sour cream

Combine dry ingredients.  Cream butter and sugar. Blend in sour cream, then add dry ingredients. Chill for two hours. Roll dough to a quarter-inch thick. Bake on greased sheet at 350 degrees for eight to 10 minutes – mine took 14 minutes on Air Bake.

I wouldn’t recommend re-rolling this dough more than once. I tried twice – I can usually get away with it – and the last round seemed tough.

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Copyright 2009 Debra Legg. All rights reserved.

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