Here are 2 recipes for very good cookies that have NO butter. I've made them for a couple of friends who wish they could but can't eat butter. They're actually quite delicious.
Adapted from Moosewood Restaurants Book of Desserts:
Walnut Macaroons (you can use any nuts - almonds, pecans, etc.
Mix together the following ingredients - 1 beaten egg white, 1 1/4 cups ground nuts (they say finely ground, but I like a few larger bits); 3/4 cup of brown sugar (packed); 1 tsp of vanilla (I've also subbed orange zest). The recipe also calls for cinnamon - sometimes I omit.
Mush all this together well and form into balls - about an inch or so. Place on baking sheet (about 2 inchies apart - but not to worry as they don't expand much) and bake for about a half hour at 300 degrees. You should leave them on the baking sheet to cool a bit - about 5 minutes - before removing.
Almond Florentines adapted from Ottolenghi
2 egg whites
100 g icing sugar
260 g flaked almonds
grated zest of one orange
Put parchment paper on the baking sheet and brush with veg oil.
Mix all ingredients in a bowl and keep a bowl of water nearby as the mixture is VERY STICKY.
Form dough into small mounds, put on the baking sheet and flatten with the back of a spatula or fork been dipped in cold water.(they should be flattened as much as possible without making holes in the dough) Bake at about 320 degrees for 12 minutes - they should be golden brown.
Cool them on the baking tray and then gently remove with a small spatula or palette knife.
Both these cookies are delicious served with sorbet (orange or lemon are especially good) or any ice cream or fruit salad of winter fuits such as oranges and tangerines.