Friday, December 19, 2014

-Free Recipe Friday: Dairy-Free Christmas Shortbread Cookies

Today's recipe is just like the Rice Krispie squares recipe, which makes me feel a little like I'm cheating with these recipes, but really, I want you to know just how easy it is to make at least some things dairy-free.

Why am I saying it's cheating? Because I'm just going to give you a normal shortbread cookie recipe (well, one designed for a cookie shooter) and substitute dairy-free margarine in it.

Yes, it really is that easy. I have family still making two separate batches of desserts and things like pancakes when we get together when it is just so unnecessary most of the time. They'll make a batch of pancakes with soy milk or rice milk for me but regular for everybody else, for example. Their lives would be much simpler if they just made one batch for everybody.

In any case, I have a cookie shooter that is ancient and still works---omg, I just looked it up and found it on Amazon

--and my daughter specifically asked for shortbread Christmas cookies made with the cookie shooter. Growing up, we always bought the packaged mixed and then just added a little milk to the dough to make it soft enough to go through the shooter. This time, I sought out a recipe specifically for it and found this one from . They're already almost gone, so it's clearly a winner!

Dairy-Free Shortbread Cookie Press/Shooter Cookies

(Um, yes, some were eaten before the picture was taken. They had to be taste-tested. :D )

*1 cup of butter substitute (I used Becel vegan; try different things to see how they work with the recipe)
*1 1/2 cup of all-purpose flour
*1/2 icing sugar (confectioner's sugar)
*1/4 tsp vanilla extract
*1/2 cup cornstarch

My additions to the recipe:
*food colouring
*peppermint and/or almond flavouring

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. (**) Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets. (Add sprinkles, if you wish.)
Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

**If you are wanting coloured or flavoured cookies, separate the dough into batches to then remix with your choice of colouring and/or flavouring.


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