3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
2 eggs
1 teaspoon vanilla extract
3/4 cup brown sugar
3 cups egg replacer milk
2 teaspoons vanilla extract
1/3 cup milk
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
In a large bowl, stir together flour, salt and shortening until dough forms. Add eggs one at a time, then vanilla and sugar and mix until the flour is thoroughly combined. Whisk in milk and vanilla.
Stir egg replacer into mixture. Fold in cinnamon, nutmeg and salt. On a lightly floured surface, knead dough until smooth and elastic, about 10 minutes. Lightly oil a 9x5 inch bowl, divide dough into two portions. Form three rounds, starting with the tip trimmed. Brush the two edges of each circle with 1/2 cup of egg paste. Dust circles with 1/2 cup milk/1/2 cup dried cinnamon. Place rounds on the prepared cookie sheets. Let rest for 10 minutes. Brush again with remaining egg paste.
Bake for 12 to 15 minutes in the preheated oven. Do not allow let the outer edges of the cookies to brown. Cool on wire racks. Remove from cookie sheets to cool on wire racks. Let cool completely then cut into squares 2 1/2 inches wide by 1 inch thick. Wrap each cookie individually with waxed paper.
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