When it comes to me in the kitchen, I have pretty much steered clear, that is until I began my journey to a healthier, stronger me last January. This came in handy when we first found out that my son had a number of allergies as you never really know what is in your foods these days.
Over this past weekend, I got to thinking why not try my hand at baking. I’ve dabbled here and there but only every so often and I wanted to have something fun and special that I could do with my tiny human around the holidays. When I got to remembering the yummy goodness that my mom used to make for Christmas when I was a kid so much of it contained items that my little man just simply can’t have. Whelp. Here goes making them “tiny human friendly”
Now these aren’t coming at you in a healthy way as that will be another project!
First up . . . Gluten-Free Sugar Cookies
- 1.5 cups Gluten Free Flour (you could also make this mixture yourself but this is easier.)
- 1 cup Corn Starch
- 1 tsp Baking Powder
- 2.5 tsp Xantham Gum
- 1 tsp Salt
- 1 cup Sugar
- 1 cup Crisco
- 1 Egg (or 1/4 cup Liquid Egg Substitute)
- 2 tsp Vanilla
- Preheat oven to 350 degrees
- Place all ingredients in mixer and blend
- Scoop out all dough; place on wax paper
- Roll out your dough; use desired cookie cutter (or vase in my case) to cut out your cookies
- Place cut cookies on cookie sheet
- Decorate with fun sprinkles (or icing after baking)
- Bake in oven for roughly 12 – 15 minutes
- Cool and ENJOY!