Congratulations to all of you parents who made it through the past week of Valentines Day celebrations! Am I the only one who can't believe we accomplished all we did in such a short period of time? I think the Valentines cards are the easy part. It was the brownies, pizza and two batches of cookies all within 3 days that nearly exhausted me.
I know, 'big deal', most of you are saying. All of you with kids were probably experiencing the same adventure. If only I could rely on Duncan Hines and Betty Crocker for some of my baking needs, I swear I'd whine a lot less.
My challenge was to figure out the right combination to make a tasty sugar cookie that was milk/egg/nut free. I was so pleased with the results, I wanted to share them. I made an extra batch, broke it into two smaller batches and stuck them in the freezer. Voila...an evening cookie snack even my husband can easily bake for the kids.
Simply Delicious Holiday Sugar Cookies
1 C milk free margarine (nucoa is my favorite)
2 C sugar
1/2 C brown sugar
6 T water
2 tsp real lemon
3 T water + 3 T oil(veg or canola)+ 2 tsp baking powder (egg substitute)
3 C unbleached flour + 1 C whole wheat flour
1/2 t salt
Cream together margarine and sugars until light and fluffy. Add 6 T water and then add the lemon. Mix the water/oil/baking powder mixture together well. Combine all the wet ingredients.
Blend the dry ingredients well and add to the wet mixture. Cover and chill for at least 1 hour.
Preheat over to 350 degrees. Grease the baking sheets and set aside. Pam also works well. Roll dough on a lightly floured surface. Cut dough with the holiday cookie cutters of your choice. Don't make dough too thin or they will cook too quickly and be hard.
Bake 7 - 8 minutes if you want a softer/chewy cookie. Bake them longer if you want a crispier cookie.
Dress them up however you like. This holiday we had hearts with vanilla icing and pink and red sprinkles. Try them rolled in cinnamon and sugar or even plain.