I forgot all about this month’s round-up despite seeing all the reminders that popped up this week. I want to contribute something for those with allergies to dairy, nuts, eggs, and soy. I found this simple cookie recipe a few weeks ago and made them for Benjamin over the weekend. He was very excited about having some holiday cookies.
It’s a simple shortbread cookie. All you need is butter, sugar and flour. Now, I can’t use butter because Ben is allergic to milk. I didn’t want to use the milk and soy-free margarine he can eat because I was afraid that would make the cookies runny. I used butter-flavored Crisco (mixed with a little water) instead.
1-1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup butter (I used Butter-flavored Crisco)
You don’t have to roll these into balls and squash them with a fork. You could roll out the dough and use cookie cutters. Here’s a simple icing recipe for decorating:
Mix these together to desired consistency and color, then decorate your cooled cookies.
For lots more holiday cookie recipes, visit Rebecca Writes.