Thursday, December 16, 2010
SaS - Cookie Swap Time!!
I tend to make at least 2 batches around the holidays...
2 sticks of butter or margarine (softened) **I use Smart Balance 50/50
2 cups all-purpose flour
1/2 cup powdered sugar (plus more for rolling)
1 cup finely ground roasted pecans (some recipes call for almonds) *roasting optional
2 teaspoons vanilla
Preheat oven to 350 degrees. Mix flour and sugar with butter, add pecans. Chill dough, then form 1 teaspoon balls. (Mine are always bigger). Bake 10-15 minutes (depending on size of your balls. haha) Let cool then roll in powdered sugar. (I do this by placing a few at a time in a ziploc bag with powdered sugar in it)
And since my Mr. Two can not have these cookies b/c they contain NUTS, I have found a nut-free, egg-free cookie just for him. The original recipe is dairy free as well. I made these for his pre-school Christmas party and let the kids decorate them with marshmallows and mini-M&M's. Too cute.
EGG AND NUT FREE GINGERBREAD KIDS originally from Food Allergy Mama
Yield: 2 dozen cookies
1/2 cup Smart Balance 50/50 butter blend
1/2 cup light brown sugar
1/2 cup molasses
1/4 cup unsweetened applesauce
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon salt
In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine with the brown sugar, molasses, and applesauce. Or use your really crappy hand-held mixer like I did. In a separate medium bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt with a wire whisk. Add to the margarine mixture, and mix on medium low for about 1 minute. Chill dough in refrigerator for at least 1 hour.
Preheat oven to 350ºF, and line 2 baking sheets with parchment paper. Roll dough to a 1/4-inch thickness on a lightly floured board. Cut shapes out with cookie cutters dipped in flour, and place shapes on prepared baking sheets. Bake 8 to 10 minutes, or until lightly browned. Cool completely on baking sheets.