These gluten free delights are easily made dairy and soy free with the use of a coconut oil based shortening.
A heavenly cookie – wonderful plain or decorated to your liking! – kids will be just as happy to make them as eat them!
Recipe yields about a dozen cookies
1. Preheat oven to 350°F
2. CREAM TOGETHER in large bowl:
1/2 cup Spectrum (our preferred organic & dairy-free shortening)
1 & 1/3 cup Sugar
3 TBSP light oil (we like sunflower)
1 extra large egg (or 2 small)
2 tsp vanilla extract
5. Mix until well blended. Dough should be soft. >>If the dough seems stiff, add 1-2 TBSPs of water and mix.
6. Use a teaspoon to scoop the dough. This will make nice circular cookies.
Roll the dough on a clean, floured surface (to keep the dough from sticking) to a 1/4 inch thickness. Cut into shapes!!
Scoop or place cookies on a greased cookie sheet 2 inches apart. Sprinkle with sugar or leave plain for decorating later with icing.
7. Bake 15-18 minutes or until edges brown slightly. Remove and cool.
Check out our frosting and glaze recipes to expand your decorating (and flavor!) possibilities.