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

Ingredients:

Cookies

-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

Icing:

-1 cup powered sugar

-1/2 teaspoon vanilla extract

-2 tablespoons almond milk (or regular milk if you choose)

Directions:

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