As I thought about which cookies I wanted to make next for my holiday baking extravaganza, I knew immediately that I needed to add some allergy-friendly treats for the kids at school who suffer from assorted food intolerances.
With a deluge of chocolate and nuts gracing most dessert tables this holiday season, I think it’s important to remember that not everyone can partake in those seasonal edibles.
This week’s recipe is nut, wheat and egg-free, so it’s perfect for classroom and preschool holiday parties, or just to keep stocked in your freezer for visiting friends.
Do you have any allergy-friendly recipes that are perfect for holiday baking?
Oat Shortbread Cookies
- 2 oz white rice flour
- 5 oz oat flour
- ¼ tsp salt
- ½ tsp vanilla powder
- ⅛ tsp baking soda
- ⅔ cup fine granulated sugar
- 2 oz cream cheese
- ¾ cup butter, softened
Good to Know: If you use quick cooking oats instead of oat flour, you’ll need to use 1¾ cup of these, plus 2 Tbsp oat flour and 1 cup of rice flour.
Prep and Cook
- Combine the flours, salt, baking soda and vanilla powder, and whisk well.
- In the bowl of an electric mixer, cream the butter, cream cheese and sugar until light and fluffy (about three minutes).
- Add the flour mixture to the butter, and mix until just incorporated (don’t overmix).
- Divide the dough into two discs and wrap tightly in plastic wrap. Refrigerate at least 6 hours, or overnight.
- Preheat the oven to 350°F and remove the dough from the fridge. Allow it to rest for 5 minutes.
- Roll the dough out between two sheets of parchment paper so it doesn’t stick to the rolling pin. Cut the cookies out using small cookie cutters and place them on a parchment-lined baking sheet.
- Place the baking sheet in the fridge for 20 minutes to chill the dough again. This will help the cookies keep their shape.
- Bake for 8 to 10 minutes, or until slightly golden around the edges of the cookie.
- The cookies will be soft when you remove them from the oven. Allow them to sit and cool for 15 minutes before transferring them to a lidded storage container.
Good to Know:
- Rice flour can be purchased in the baking section of most grocery stores.
- Pulverizing oats in your blender can make oat flour.
- If you don’t have vanilla powder, replace it with 1 tsp vanilla extract and add it to the butter/sugar mixture.