Lemon Shortbread with Lemon Frosting (Egg Free and Allergy Friendly)

I love to bake but it is tough to find recipes that don't include eggs and since Blondie Boy is allergic to eggs that means he doesn't get to help me bake very often. I decided to try and find a recipe online that was egg free and allergy friendly we could try together. I found a recipe for lemon cookies that used Ener-G egg replacer and decided to give it a go. 

Blondie Boy had a lot of fun being my helper and best of all no eggs meant he got to lick the spoon! Who doesn't like the lick the spoon? Now I have no idea if they turned out as intended since the recipe had no reviews or photos but we liked them. 

I tweaked the recipe a little so below is my version of Allergy Friendly Egg Free Lemon cookies with Lemon Frosting. They have a consistency similar to shortbread and the lemon frosting gives them a tangy taste which would make them perfect to have with a cup of tea.

Ingredients

Cookies

3⁄4	cup	softened butter (about 6oz)
1⁄4	cup	sugar (plus 1tbsp)
2 1⁄2	tsp	Lemon Juice (1/2 a lemon)
1	tsp	grated Lemon Peel (zest of 1 lemon)
1⁄4	tsp	vanilla
1 3/4	cup	all purpose flour
1	tsp	Ener-G Egg Replacer
1⁄8	tsp	Ground Cloves

Icing

1⁄4	cup	softened butter (about 2oz)
2 1⁄2	tsp	Lemon Juice (1/2 a lemon)
1⁄4	tsp	vanilla
1	cup	powdered sugar (icing sugar UK)

In mixing bowl, beat butter for 2 minutes on medium speed. Turn speed down to slow and gradually add in the sugar. Mix for another 3 minutes on medium-high speed and scrape down sides as needed. 

Zest the lemon before you juice it or it will be really hard to zest after. Pour in the juice, peel and vanilla. 

In a separate bowl, blend together the flour, Ener-G Egg Replacer, and cloves. Slowly add dry mix with butter mixture. Mix on slow for a few seconds and then on medium until incorporated; repeat until all the flour is mixed in. Place dough on flat surface, roll into a log shape, cover, and refrigerate for an hour. 

After the hour, preheat oven to 360 degrees F (180C). Replace chilled dough back onto surface and cut into 1/4" circles. Set cookies on a non-greased tray so they are not touching (cookies will not rise so you don't need mush space)

Turn oven down to 350 degrees F (175 C) and bake for 15-17 minutes or until lightly browned.

Let cool for 10 minutes before apply Lemon Icing (recipe below).

In a medium bowl, beat ¼ cup soft butter (I used Lurpak spreadable because I was out of butter) for 3 minutes. 

Scrape sides and add in 1 cup powdered sugar, 2 ½ tsp lemon juice (the other half of the lemon) and ¼ tsp vanilla. Blend on slow for 8 seconds, then increase to medium-high speed for 4 minutes, scraping sides as needed. Frosting will be thin but not watery. Add more icing sugar until desired consistency is achieved.