If you’re going to make cookies with powdered eggs, you’ll get a better result if you combine the egg powder with the butter and sugar first rather than adding it in at the end. This is the perfect sweet survival food.
However, if you combine the butter-sugar mixture with the egg and necessary water, you will get a mix because the water does not want to mix with the fat in the butter.
So, here’s the recipe: Combine the water, egg powder, and sugar, then add the butter. and continue with the recipe as follows, using the 1 Tbsp. dry egg powder + 2 Tbsp. water to equal 1 egg formula.
Prepare the dough as directed above. Cut in half and wrap in waxed paper. Refrigerate for 1 hour, or until the mixture is firm.
Wrap each half in wax paper and shape into a 15-inch log. *Refrigerate for 30 minutes before serving. Preheat the oven to 375 degrees Fahrenheit.
Place on ungreased baking sheets in 1/2-inch thick slices. 8 to 10 minutes, or until golden brown Cool for 2 minutes on the baking sheets before transferring to wire racks to cool completely.
*This recipe yields about 5 dozen cookies. These cookies can be kept in the refrigerator for up to a week or in the freezer for up to 8 weeks.
Too many typos for this to be useful. 12 cups of sugar in lemon bars and no lemon!
Allowing powders to rest for a few minutes in the refrigerator or on the counter is vital when using them. Then, before cooking, take a whisk and add a little air to it. Next time, for any other readers like me out there, give it a go.
Thank you very much for sparing your time to write this blog. I was considering purchasing some for travel because I could cook my breakfast in the microwave, but I was concerned about the flavor. I was similarly undecided about which brand to purchase. I’m curious if it would make good eggnog. I considered preparing an eggnog mix using powdered milk, eggs, spices, and sugar. Anyway, thank you once again!