Topic —  Baking

Allergy-Friendly Holiday Baking

November 17, 2011
Jan Scott

Pocket

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

You’ll Need

• 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

1. Combine the flours, salt, baking soda and vanilla powder, and whisk well.
2. In the bowl of an electric mixer, cream the butter, cream cheese and sugar until light and fluffy (about three minutes).
3. Add the flour mixture to the butter, and mix until just incorporated (don’t overmix).
4. Divide the dough into two discs and wrap tightly in plastic wrap. Refrigerate at least 6 hours, or overnight.
5. Preheat the oven to 350°F and remove the dough from the fridge. Allow it to rest for 5 minutes.
6. 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.
7. Place the baking sheet in the fridge for 20 minutes to chill the dough again. This will help the cookies keep their shape.
8. Bake for 8 to 10 minutes, or until slightly golden around the edges of the cookie.
9. 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.