AuthorStacy SaundersCategoryDessertsDifficultyBeginnerDelicious & perfect for Christmas cookies!
Petite Allergy Treats- Basic white gf blend
Preheat oven to 350° F.
Using a stand mixer with the cookie paddle attachment, combine gf flour blend, xanthan gum, baking powder, and sugar.
Add shortening, egg yolks, water, and vanilla (if you are using it). Mix until the dough comes together, it will be stiff. If it seems too wet, add another tablespoon of gf flour. Or if it seems too dry, add a tablespoon of water.
Spread out a sheet of parchment paper and lightly sprinkle it with gf flour.
Scoop the dough onto a large sheet of parchment paper and form into a ball. Coat your rolling pin with gf flour and then roll out the dough. It should be around 1/4" thick.
Cut into shapes or rounds and place onto a cookie sheet covered with parchment paper.
Bake for 8-10 min or until the edges/bottoms have lightly browned. Remove from oven and let rest for 1-2 min. Transfer to a wire rack and cool completely before eating.
These cookies freeze well after they are fully baked. Layer them in a container with parchment paper between the cookies and pull out a few for a quick dessert later on. Thaw on the counter for a half an hour or in the microwave for 10-15 seconds.
Sugar cookies are so fun for the holidays because of all the great cookie cutter shapes. It's an easy way to make low histamine eating more festive. We loved our original sugar cookie recipe made with oil, but now that Rosie can eat palm shortening I wanted to try a new variation of them. It was a bonus to adjust the recipe to only use the egg yolk and not the whites, to get an even lower histamine cookie. Plus I was getting tired of the oil flavor in everything 😆 so it's always nice to get a fresh taste.
These pair well with low histamine dairy free frosting.
Keep the extra cookies and frosting in your freezer and enjoy these all throughout the month.
I hope you enjoy this new version!
Adapted from: Frugal Farm Wife
Ingredients
Directions
Preheat oven to 350° F.
Using a stand mixer with the cookie paddle attachment, combine gf flour blend, xanthan gum, baking powder, and sugar.
Add shortening, egg yolks, water, and vanilla (if you are using it). Mix until the dough comes together, it will be stiff. If it seems too wet, add another tablespoon of gf flour. Or if it seems too dry, add a tablespoon of water.
Spread out a sheet of parchment paper and lightly sprinkle it with gf flour.
Scoop the dough onto a large sheet of parchment paper and form into a ball. Coat your rolling pin with gf flour and then roll out the dough. It should be around 1/4" thick.
Cut into shapes or rounds and place onto a cookie sheet covered with parchment paper.
Bake for 8-10 min or until the edges/bottoms have lightly browned. Remove from oven and let rest for 1-2 min. Transfer to a wire rack and cool completely before eating.
These cookies freeze well after they are fully baked. Layer them in a container with parchment paper between the cookies and pull out a few for a quick dessert later on. Thaw on the counter for a half an hour or in the microwave for 10-15 seconds.
Since I am in Canada we go by cups so I am thinking that perhaps 1/2 cup of palm oil less1tablespoon might equal 60 gms?
Yes, 90 g of palm oil shortening is slightly less than half a cup 🙂 I usually use cups, but I recently got a scale and am using it for some recipe substitutions because it’s a bit more exact.