I made these cookies this morning- LACTOSE-FREE! I made a small batch, 24 cookies, just to see how they would turn out. I started with 1 cup of lactose free margarine, followed the rest of the recipe exactly, except for adding 2 tbsp icing sugar to the butter/sugar mixture and 1 tsp vanilla and a small amount of salt 1/2tsp or less. Once the wet part of the dough was done, I took a separate bowl, put 2 cups of flour in. I then added a little of the flour, with the baking powder to the sugar/egg mixture. I started to slowly add more flour. I kept adding until it was getting a little crumbly and not too wet. I didn't want to add too much flour,because was worried I'd over-add. I ended up adding just over a 1 cup of flour. I think next time I make them, I'll add in a little more flour because it was a little greasy when rolling. When done, it was also wet and soft.I chilled overnight, and this morning rolled and cut out. It was breaking a bit when rolling, but held it's shape if I did it carefully (by forming in a ball, flattening with my hand, then rolling gently). I also used icing sugar to prevent it from sticking. I baked them for 10 minutes, until the edges turned golden brown. Once cooled, I did what was suggested by Jill Saunders, mixing icing sugar with lactose free milk until it becomes a paste.I then brushed it on. The cookies were so good even without the icing though!5STARS! (And once baked the cookies were NOT greasy at all! Just delicious! Even without the icing!)
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I made these cookies this morning- LACTOSE-FREE! I made a small batch, 24 cookies, just to see...