Cut Out Cookies with Feingold Guidelines
3 3/4 cups all-purpose flour (Unbleached plain flour is on the any list as ok for S1 and S2)
1 teaspoon baking powder (on the any list for S1 or S2)
1/2 teaspoon salt (plain, kosher or sea salt without added corn sweetner such as dextrose - on the any list for S1 and S2)
1 cup margarine, softened (sub with EARTH BALANCE (All US & Canada Regions) Spread: Natural Buttery made with Olive Oil (annatto) (GF, CF),
1 1/2 cups white sugar (unflavored granulated sugar is ok and on the any list for S1 and S2)
2 eggs (fresh - on the any list for S1 and S2)
2 teaspoons vanilla extract (on the any list for S1 and S2 "that lists only vanilla and alcohol or whole vanilla beans")
Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.
https://www.allrecipes.com/recipe/10110/soft-christmas-cookies/
Tip : dip cookie cutters in flour before cutting out shapes
ROYAL ICING
4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract (omit for Feingold)
Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.
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Laura McIntyre Hopper Yes. And Earth balance, powdered sugar, vanilla extract, and a little bit of water works for the icing (if you can find corn free as mentioned).
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