Rolled Maple Sugar Cookies

By pattie_d

This delicious allergen-free recipe for maple sugar cookies is adapted from Cybele Pascal's "The Whole Foods Allergy Cookbook: Two Hundred Gourmet and Homestyle Recipes for the Food Allergic Family," Vital Health Publishing, 2005.

Ingredients

• 1 1/2 teaspoons Ener-G Egg Replacer
• 3 tablespoons rice or oat milk
• 3/4 cup oat flour, plus more for rolling
• 3/4 cup barley flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup vegetable shortening
• 3/4 cup maple sugar
• 1/2 teaspoon pure vanilla extract
• Currants, or raisins, for decorating (optional)
• Dairy-free chocolate chips, for decorating (optional)
• Unsweetened coconut flakes, for decorating (optional)

Preparation

Step 1

Directions

In a small bowl, whisk together egg replacer with 2 tablespoons rice milk; set aside. In a medium bowl, whisk together oat and barley flours, salt, and baking powder; set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream shortening and sugar until blended. Add egg substitute mixture, vanilla extract, and remaining 1 tablespoon rice milk; mix until incorporated. Add dry ingredients; mix until just combined, scraping down the sides of the bowl with a rubber spatula if necessary.

On a work surface, gather dough and form into a disk. Wrap in plastic, and refrigerate for at least 1 hour.

Preheat oven to 375 degrees. Place chilled dough on a lightly floured work surface; if dough seems dry, sprinkle with a few drops of water and knead gently to work in. Using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using 3-inch alphabet cookie cutters, cut out desired shapes. Firmly press currants, chocolate chips, or coconut flakes onto cookies, if desired. Transfer to a baking sheet lined with parchment paper or a nonstick baking mat; bake for 8 minutes. Transfer sheet to a wire rack to cool; let cool completely on sheet before removing.

From The Martha Stewart Show,

April 2006