Tuesday, May 14, 2013

Egg Free Snickerdoodle Cookies

It's Food Allergy Awareness Week this week.  I have to say I am so grateful for the awareness that is already out there, and for those who have pioneered the way for the rest of us. I can't even imagine trying to live with food allergies back before there was knowledge or understanding about food allergies.  But now that it is so prevalent, and a growing concern, there are so many resources and public institutions who accomadate those with food allergies.  I'm grateful for that too!   

One issue that concerns me, having a child in the public school system, is of food allergy bullying.  I found a video clip link that I thought I'd share and hopefully people will check it out and pass it along.  I think it's important that parents discuss bullying in general with their children and especially bullying those with food allergies!  Sometimes people/kids don't understand that threatening someone with peanut butter who is allergic to peanuts is the same as threatening them with a weapon.  It can't be tolerated!

Anyway, onto the the recipe for today:  

The recipe I'm sharing today is another classic cookie:  Snickerdoodles!  Enjoy as is, or take it up a notch by spreading cream cheese frosting between two Snickerdoodle cookies.  Tastes like a cinnamon roll (which is one of my favorite flavors!) only in a sandwich cookie form.



Egg Free Snickerdoodles
From Egg Free Bakery
View Printable Recipe Here
 
½ cup margarine, softened (I like Imperial Brand Margarine)
½ cup shortening
4 oz cream cheese, softened (you can also use 1/2 cup applesauce instead)
1 -1/2 cups sugar
3 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
2-1/2 tbsp. sugar
2-1/2 tsp. cinnamon

Cream together butter or margarine and shortening.  Add cream cheese (or applesauce) and beat until smooth and fluffy.  Beat in sugar. Add flour, cream of tartar, baking soda and salt.  Mix well.  Form into 1-inch balls.  In a small bowl, mix together sugar and cinnamon; roll each  dough ball in mixture. Place on ungreased cookie sheet and flatten each cookie slightly with your hand or the bottom of a glass cup. (The flattening step won't be necessary if you've used applesauce instead of cream cheese). Bake at 400 degrees for 8-10 minutes.  Let cookies cool on cookie sheet for 5-10 minutes before removing to a wire rack to cool completely.  Like most cookies, I think these taste the best the day after.  

Enjoy as is OR... get really wild and crazy and make sandwich cookies by spreading cream cheese frosting between two snickerdoodle cookies.  Mmm.  Delicious.  Tastes like cinnamon roll!

Cream Cheese Frosting
 4 oz. bar cream cheese, softened
1/4 cup butter , softened to room temperature 
1/2 tsp vanilla extract 
1-3/4 to 2 cups powdered sugar 

Beat the cream cheese and butter till blended. Mix in vanilla extract. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

3 comments:

  1. These look divine! Thanks for sharing.

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  2. Made these last night - AMAZING. Crisp, yet chewy. Saving this recipe for the future.

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