As promised, here is my allergy free recipe for Sugar Cookies. I love to mix a huge batch of these, use my melonballer to make the cookie balls, then freeze half and cook the other half. If you decide to freeze some, my suggestion is: place uncooked cookie balls on a wax paper lined baking sheet, place in freezer until balls are partially frozen (1-2 hours), then place in a quart size zip lock freezer bag (be sure to label as Allergy Free Sugar Cookies, plus the oven temp and time to bake). When you are ready to have a few cookies from the bag, just take out however many of the cookie balls, place on a un-greased cookie sheet 2 inches apart and let thaw for 45 minutes to 1 hour. Then flatten with fork and cook as you normally would in the recipe.
Allergy Free Sugar Cookies
1 1/4 cup sugar
1 cup vegetable shortening
1 tsp allergy-free butter flavoring - optional
2 tbls vegetable oil, 2 tbls water, 2 tsp baking powder**
1/4 cup light corn syrup
1 tbls vanilla extract
3 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
decorative sugars - optional
Preheat oven to 375.
**Combine the vegetable oil, water and 2 tsp baking powder in a small bowl until powder dissolves and ingredients fizz.
Combine sugar and shortening in large bowl and beat until blended. Add vegetable oil/water/baking powder mixture, corn syrup, vanilla, and optional butter flavoring. Beat until fluffy. Combine flour, remaining ¾ tsp baking powder, baking soda, and salt. Add gradually to creamed mixture, mix until well blended.
Make 1 inch balls of dough and place on un-greased cookie sheet 2 inches apart. Flatten with fork and sprinkle with decorative sugars, if wanted. Bake for 6-8 minutes, or until bottoms are lightly brown. Cool 2 minutes on cookie sheet, then remove to wire racks to cool completely.
Makes approx. 5 dozen cookies
Next week, I will be posting my allergy free recipe of Banana Bread Loaf, but Kevin loves these as muffins too. Enjoy!!!
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