Thanks, Abbie! The sablé you posted actually has an egg yolk in it, and it has been so long since I’ve made them that I don’t remember whether it can be eliminated.
Egg substitute because the egg operates as a fat and a raising agent. Without the egg, the cookies will be drier and flatter. Or, yes, use a cookie recipe developed without any egg.
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https://food52.com/recipes/5282-cherry-jam-with-lemon-pepper-shortbread
https://food52.com/recipes/9270-spiced-sables
Or, yes, use a cookie recipe developed without any egg.