BUTTER COOKIES WITHOUT EGG RECIPES

Steps:

• Preheat oven to 350°F.
• Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
• Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
• Combine salt, flour and baking powder in a separate bowl.
• Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
• Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
• Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
• Bake for 8-10 minutes, until bottom is lightly golden.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
• Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
• Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.