Thursday, July 10, 2014

Dairy Free Sugar Cookies

Baby R is getting baptized this weekend!  We have been wanting to do this for a while, but we are just getting around to it! We are so thrilled to share this special event with our family and friends.  Our WHOLE family is going to be able to be there, and we couldn't be more excited.  After the baptism, we are having brunch at a place near our church called "Hamilton's Kitchen." Mr. R and I have never been there for brunch, but the menu looks amazing, and we are actually shocked that we have not ventured to this Winter Park hot spot.  I have decided to make little cross shaped sugar cookies to add a little something to this special event.  Even though Baby R will not get to eat these yet, he will one day! And since he is currently allergic to milk, I have to start finding dairy-free cookie recipes for Santa, so I better start now! Mr. R didn't even miss the milk... you can't even tell!

Dairy Free Sugar Cookies and Frosting



-3 cups flour (I used all purpose)
-1 teaspoon baking soda
-1 cup Earth Balance vegan sticks (or you could use real butter here)
-1 cup sugar
-2 large eggs
-2 teaspoons pure vanilla extract


-1 cup powered sugar
-1/2 teaspoon vanilla extract
-2 tablespoons almond milk (or regular milk if you choose)


1. Preheat the oven to 350 degrees F.
2. Mix the dry ingredients together.
3. In a separate bowl, cream the butter and sugar together.
4. To the sugar mixture, add the eggs and vanilla extract.
5. Add the dry ingredients to the wet ingredients.
6. Refrigerate in cling wrap for about an hour.  (or more if you have time)
7. On a lightly floured surface, roll out the dough to 1/4 inch.
8. Cut in desired cookie shapes.
9. Bake for 8 minutes.
10. Remove the cookies and let them cool before icing.

For the icing:

Combine the ingredients.  I also added a little food coloring to make the icing blue. You can add more milk, or powered sugar to get to the consistency that you want.

Ice the cookies and enjoy!

 Until Next Time...
Mrs. R


Well I lied... I guess it was too good to be true to say that I was going to post more! Oh well.. I have more important things going on I guess and I'm loving every minute of it! I did recently make some teething biscuits for my ever-teething little nugget.  I keep trying to find the recipe again, so I am posting it on here... for me... and for others that maybe want to try it! My little one has some serious allergies, sorry dude (takes after me), so I had to figure out an allergy-free biscuit.  And boy... was it easy!  They actually entertain him for a while, and when it gets too gooey and I have to take it away, he gets a little upset.  Therefore, I think that he likes them and we have a winner!

Allergy-Free Teething Biscuits


-1/2 cup rice flour (or you can use whatever you have)
-1/2 cup infant oatmeal cereal (or you could use rice or whatever you have)
-1/2 cup fruit or veggie puree (I used a mixture of apples and decide)
-2 tablespoons oil (I used olive... again you decide!)
-several tablespoons of water (do not do this until you mix the rest of the ingredients first)

**This was actually half of the recipe, and it made about 10 biscuits.  You can double it, or triple it for that matter. :)


1. Preheat oven to 375 degrees F.  
2. Stir wet ingredients together.
3. Add the dry ingredients to the wet ingredients.
4. Mix well.
5. Drizzle a little bit of water into the dough as you knead it.  You are looking for a non-sticky consistency.  If you add too much water, add more flour.  If it is too dry, add more water. (Get the idea?)
6. Roll out the dough on a floured surface.  Cut into desired shapes.
7. Bake for 45 minutes (or longer) until they are really hard, but not burnt.

Yummy Yummy!

 Until Next Time...
Mrs. R