Allergen Free Sugar Cookies!

 Hope all of you had a good Valentine’s Day or just a good day if you do not fall for the hype surrounding this day. I personally like it. I don’t expect much but I like the thought of it. This year was special- Yupa donated a dozen blankets, just because I love blankets to Operation smile. I thought that was just so thoughtful and probably one of the best gifts ever!!!

As usual Avy’s daycare had a party yesterday, so weekend was mainly spent on getting things ready for the party; Handmade cards for all his classmates and teachers, cookies and cupcakes. As I was going through the list and writing the names on the cards , Avy wanted to make one for two of his classmates, who have moved up to another class. He remembers!!!! So had to make more than planned. He was also partial towards his ‘best’ friend, filling his card with extra stickers than the rest…Oh how soon they start!!!

Then my favorite part- COOKIES. I had signed up to bring cookies, though I had plans to make them, a sudden unscheduled root canal almost made me pick up a box from Kroger. But I survived pain or not, I wanted to make them from scratch. So with the help of my little helper, I present Milk-Egg-Soy Free absolutely delicious cookies. Enjoy!!

Spread the Love!!

For the cookie dough:

All purpose Flour (I use the organic one): 1.5 cups

Applesauce :  4 ounce pack

Oil (Canola): ¼ cup

Coconut oil: ¼ cup

Sugar: 1.5 cups

Salt: ½ tsp

Baking powder: 1 tsp

Vanilla extract: 1 tsp

Nutmeg, Cinnamon (I skipped this as Avy is allergic) and Cardamom: A pinch of each

For the icing:

Confectioner’s sugar: 2 cups

Rice Milk: 4 teaspoons

Agave Nectar: 5 teaspoons

Vanilla extract: ½ tsp

Food coloring-optional

Preparation method:

1)      Mix the sugar, canola oil and coconut oil in a separate bowl. Beat until very smooth, about 6 to 7 minutes. Then add the applesauce and beat for another 2 or 3 minutes.

2)      In a separate bowl mix the rest of the dry ingredients.

3)      Combine the wet and dry and form a smooth dough

4)      Refrigerate for about 2 hours.

5)      After 2 hours take the dough out and knead it well and roll it out on a cookie sheet or piece of foil.  I did this in parts, small balls two or three times, made it easier to roll it out.  Also, I used a chapatti roller (tortilla roller) covered with a plastic wrap, helped it to be non sticky.

6)      Use the desired cookie cutter for the shapes.

7)      Preheat oven to 350 and bake for about 15 minutes. Keep checking often; to make sure it does not char.

Preparation of the icing:

1)      Mix all of the ingredients listed and beat till smooth. If it is too runny, as was my problem, add some flour.

2)      I used a spoon (Avy’s little spoon) to spread the icing, a brush will work too.

3)      Once all are iced, it has to be left overnight or 6-7 hours for icing to harden.

The recipe is sweet enough for adults to enjoy without the icing, for kids they would love the icing. Enjoy!!

Tweety!

My sweetheart and the tweety he ever so carefully drew!! He saw it every few seconds trying to get all the curves….:) Baby I miss you so much when I am at work and I really wish I can be with you all the time!! Though I have a feeling you might be missing tweety more!!

p.s, come back y’all, I am posting my milk-soy-egg free but too yummy sugar cookie recipe !!!!

Kisses

I enter the house, bags and baggage, after a 12 hour work day, to be greeted by a really happy Avy. He comes running towards me with the biggest smile, and I bend down to hug him…

He passes me and gets to the bag I am holding…A black bag with a picture of tweety on it (my lunch bag!!!) …

Gives the tweety the biggest kiss ever!!!!

I guess some things you just cannot control:).

That and the artist within the two year old….I present proudly the “Cow  jumping over the moon”