These "sugar" cookies are dairy free, egg free, wheat free, and fructose friendly...but they taste fantastic! An absolutely necessary addition to your allergy friendly holiday recipe collection.
Author: Cradle Rocking Mama (Carrie Summers)
Recipe type: dessert, holiday cookie
Serves: 2 dozen
Ingredients
1¼ c. dextrose
¾ c. tallow (or shortening)
¼ c. milk
1 tsp. vanilla
1 tsp. almond
1 egg or 1 egg replacer
1½ tsp. baking powder
1 tsp. salt
1½ c. millet flour
¾ c. quinoa flour
Instructions
Add the millet flour, quinoa flour, salt and baking powder to a bowl. Sift together.
Put the tallow (or shortening) in a mixer and blend for a minute or so until loose and "fluffy".
Add the rest of the wet ingredients to the tallow and mix until combined.
Slowly add the flour mixture until the dough comes together.
Lightly flour a large work area; portion out small batches of dough and roll out gently on the floured workspace.
Using cookie cutters, cut out the dough into shapes.
Use a spatula to lift the cut cookies and place on a parchment lined cookie sheet.
Continue rolling out and cutting the dough until you run out of dough.
Heat the oven to 375 degrees.
Let your kids decorate the cookies!
Pop the trays of cookies into the oven and bake for 8-12 minutes, until lightly browned on the edges.
Remove trays from the oven and let cool completely.
Enjoy your allergy and fructose friendly, delicious roll out cookies!
Recipe by at https://cradlerockingmama.com/fructose-friendly-sugar-cookie-roll-outs/