Preheat to 350Bake 8-10 min until edges turn slightly golden. Cool on pan for 2 minutes and transfer to cooling rack. Ice these with this royal icing recipe:2 cups sifted powdered sugar4 t. milk4 t. light corn syrup1/4 t. vanilla extract – or any you preferfood coloring Mix all together adding more sugar for stiffer icing (to outline) or more milk (for flooding/filling). I would recommend eating them warm, but they will keep 3 days in an airtight container…or make a batch and freeze them and pull them out when an egg-challenged kiddo comes over! Fun Fact – Ring Dings are also egg-free…who knew?
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