Dairy, Egg and Nut Free Shortbread Cookies

shortbreadcookies.resizedNow 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.

23 Responses

  1. Kelly..

    I will definitely be trying those. Shortbread cookies are one of my favourites.

    Also, I think your book makes a great Christmas gift. I’ve already bought 3 more copies to give as Christmas gifts to my mother, mother-in-law, and others. Some of the parents I know mentioned that they went out and bought your book after I told them about your web site. They are impressed. In fact, one of the parents raved about the vanilla frosting for cupcakes and how white it turned out, just like milk based frosting.

    Continue your good work. We love your recipes!

  2. These look very yummy. I am so excited about baking Christmas cookies this year. Planning to go all out and make many many different kinds so keep the recipes coming! Last year I didn’t know about your site yet so I didn’t have many choices.

  3. Noha thanks so much for your fabulous endorsement!! I absolutely love the Christmas gift idea. For teacher’s gifts this year I think I am going to bake some holiday cookies and deliver them with a book. This way they’ll all have a reference book in case other children in their class have allergies. Thanks again for your VERY sweet words!!

  4. Kelly,
    Thank you for the great recipe but thank you even more for the experience. I had so much fun with my kiddo’s baking the cookies. This is the first time that we have baked cookies from scratch together. The boys are 4.5 and 2.5. It was a priceless experience and one that I will never forget. I am going to go blog about it. Can’t wait to show you the pics. I will post them on facebook and on my blog (blog.allergyapparel.com) Thanks again….
    -Theresa Marie

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  6. I started my baking last night and made a double batch of this shortbread. The first batch I cut into stars just like your picture above and will drizzle with chocolate when they come out of the freezer but the second batch I cut into little rounds and covered with sparkling white sugar. WOW! They taste just like those Danish butter cookies that are everywhere around the holidays. It took everything in my powers not to eat them all and put them in the freezer for later. Thank you for the recipe.

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  8. The cookies look fabulous! I have 20 month old twin boys with life threatening dairy/egg/nut/soy allergies and I experiment all of the time with new recipes. Thank you for all of your hard work helping the rest of us “food allergy mamas” to provide tasty treats for our darlings. Question: When you use the dairy free glaze does it harden or stay soft? Wondering about the mess factor for two toddlers. Thanks!

    • I can’t wait for you to try these cookies Hannah!! They are great with or without the melted drizzled chocolate…completely optional. The cookies truly taste like shortbread, so even just a sprinkling of coarse sugar crystals would be beautiful, and add just the right sweetness.

  9. Dairy, Egg, Soy, Nut-Free Fudge Recipe for Your Readers (Merry Christmas!!)

    I love that holiday baking too! My 15-year-old son was allergic to milk, eggs, and peanuts when he was younger (just peanut allergy remains) — here is a recipe for the delicious dairy, egg, soy, nut-free fudge I used to make for him. We all liked it as well as the regular kind; some even liked it better than Grandma’s recipe! Here it is:

    3 c. flour
    1 1/2 c. unsweetened cocoa powder
    1/4 tsp. salt
    1/2 tsp. cinnamon
    3 sticks milk-free, soy-free margarine
    2 1/2 c. sifted confectioner’s (powdered) sugar
    3 Tbsp. soy-free oil, 3 Tbsp. water, 2 tsp. baking powder (all mixed together)
    1 tsp. vanilla extract

    In large bowl, sift together flour, cocoa, salt, and cinnamon. Set aside. In another bowl, cream margarine and sugar until fluffy. Beat in “water, oil, and baking powder mixture” and vanilla extract. Add flour mixture. Blend until thoroughly combined. Wrap dough in plastic wrap; chill one hour. Roll out dough between two sheets of waxed paper to 1/2-inch thickness, and cut into squares. Last step: Enjoy fudge with ALL of your loved ones!

  10. Kelly- just want to let you know that I indeed tried these cookies and they were fabulous! I had a cookie decorating party with my two boys (dairy/egg/soy/nut allergic) and my niece and nephew (dairy/egg/nut allergic) and all of the kids had a blast decorating and eating these cookie cutouts. My hubby ate the rest of the batch when he got home and declared them delicious! Thank you!!!

  11. just found your site, and must say how impressed I am. we learned when our son was 1 that he is allergic to dairy, nuts, eggs and red dye. So far, I’ve just been reading labels and doing without. It is nice to find another option! We have found that Baker’s Semi-Sweet chocolate is also dairy free, and can easily be chopped for chips. Thanks for putting this site out there! Merry Christmas!

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  13. Hi! My 1 year old has Egg, Peanut, Milk and Wheat allergies. What kind of wheat-free flour would you recommend for this??? There are so many different wheat/gluten free flours and don’t know what would be best. Thanks!

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  15. I just made these and they are absolutely delicious! If using cookie cutters, the dough is a little hard to work with, but not to bad. This one’s a keeper.

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