Now that Thanksgiving is over I can turn my attention and time to one of my favorite things; Holiday Cookies. This year I am planning on trying even more new cookie recipes since I have a little more time than I had last holiday season (I had a looming book deadline and was baking nonstop). I have some new favorite recipes to share, and some are under development. It’s my hope that you’ll find something delicious and special to make with your children, or to give to family and co workers. And shhhhh…..don’t bother telling them it’s dairy, egg and nut free because I promise they won’t know the difference.
The best cookies to give as gifts for the holidays are ones that hold up in its packaging and freeze well. The Dairy, Egg and Nut Free Shortbread Cookie fits the bill exactly. If you were ever a fan of Walkers Shortbread you’ll love these cookies. They taste buttery and have the perfect crumbly texture. The cookies can be shaped in a variety of ways; round circles, oblong biscuit “fingers” or even baked in a round pan and cut into segments. For the holidays I especially like to use star cookie cutter and then drizzle with dairy free chocolate icing. My kids love the cookie with or without the drizzled chocolate. Or perhaps you could bake the cut out shortbread, cool slightly and dip half the shape into the melted chocolate. Whatever way you choose it is the perfect cookie to make with your children.
Happy Baking everyone!
DAIRY, EGG AND NUT FREE SHORTBREAD COOKIES (WITH DRIZZLED DAIRY FREE CHOCOLATE GLAZE)
1 c. dairy free margarine (I use Fleischman’s Unsalted)
3/4 c. granulated sugar
2 1/2 c. unbleached all purpose flour
1 tsp. salt
1 recipe Dairy Free Chocolate Glaze
Preheat oven to 300 degrees and line baking sheet with parchment paper. In a mixer fitted with the paddle attachment combine the dairy free margarine and sugar until light and fluffy. Add flour and salt and mix until the dough comes together and is fully incorporated. Roll out dough onto a lightly floured board to 1/4 inch thickness. Use a biscuit cutter or other shapes. Place on baking sheet and bake 20-22 minutes or just until very lightly golden on top and bottom of cookie. The cookies shouldn’t have any brown color to it.
Once cooled drizzle melted dairy free chocolate or dip the shapes into the melted chocolate.
DAIRY, EGG AND NUT FREE CHOCOLATE GLAZE
2/3 c. dairy free chocolate chips (I use Enjoy Life or Divvies)
1/4 c. dairy free free margarine
1 1/2 tsp. light corn syrup
Fill a small saucepan with about 1/2 inch of water and bring to a simmer. Place a glass Pyrex bowl over the simmering water (being sure not to touch the water) and add chocolate chips, margarine and corn syrup. Heat until melted, stirring constantly. Cool slightly and use in Shortbread Cookie Recipe.