I decided to branch out from my tried and true Spiced Pumpkin Scones and further explore the possibilities of baking in an world sin huevos. I needed to make something for the school's bake sale and it had to be a) nut-free (school rule), b) eggless (I shake my fist in your general direction, chickens!), c) foolproof. These parameters whittled down my options considerably. Of the remaining few, I settled on trying shortbread.
I used Ina Garten's shortbread recipe, so I pretty much knew it was gonna rock. As a generously-proportioned woman myself, I am rather suspicious of skinny chefs (I'm looking at you, Giada), and given the choice, will go with the chef who looks like they actually eat. Ergo, Ina=Awesome.
These badboys call for exactly 5 ingredients - (a boatload of) butter, sugar, vanilla, flour and salt. Nice and simple, and most importantly, no eggs!
Was I right or was I right? AWESOME.
I iced them with a butterscotch glaze and sprinkled shredded coconut on a few. They are a cardiologist's nightmare. Completely non-artery-friendly and absolutely divine.