Please read, before reading

I am saddened by the comments on this blog that often take a judgmental turn. The information is intended to be just that -- information. You need to make your own decisions for your life and be accountable for your actions. I debated closing the blog, but feel there are many valuable items listed for families struggling with food allergies, especially early on.

If you need further information please contact a doctor. If you need to verify a product's ingredients, please look at current labels and contact the company yourself. Note many posts are several years old. Use your best judgment and do not make up comments to scare people.

Wednesday, December 15, 2010

Dairy-Free, Egg-Free, Nut-Free Chocolate Shortbread Cutout Cookies

I was really excited when I found this recipe in an old cookbook.  The original recipe calls for butter, but I substitute dairy-free margarine. There are only five ingredients.  The dough isn't very sticky.  You can roll it out right away and you don't need much flour.  I was extra excited about it being egg-free, which meant our 3-year-old could roll out the dough and help with the cookie cutters.  Overall, the taste is okay, but with frosting -- yummy!!

Chocolate Shortbread Cutout Cookies
(Dairy-Free, Egg-Free, Nut-Free)

1 cup dairy-free margarine (I use Earth's Balance)
1 1/4 cups powdered sugar
1 tsp vanilla
1/2 cup cocoa
1 3/4 cup flour

1. Mix margarine, powdered sugar and vanilla together.
2. Add cocoa.
3. Then add flour.  Mix until smooth.
4. Roll out dough -- don't need much flour.
5. Cut with cookie cutters. Place on ungreased cookie sheet.
6. Bake at 300 degrees for 15 to 20 minutes.  Watch them carefully because they are so dark, it's hard to see if they are burnt.

Super easy and fun to make with the food allergic child!!

1 comment:

  1. Sounds yummy. Thanks for sharing. This is the first dairy & egg free shortbread receipe that I have seem.
    Allergy Mum -


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