Amanda's Blog

Some of you reading my blog may not know that our family is on a special diet because of food sensitivities.  Landon, Brooke,and I have been gluten-free for over two years because of Brooke and Landon’s asthma, and Landon has been on a soy-free diet because of digestive issues.  Austin now eats gluten-free too because of eczema and just recently, I have started eating dairy free while nursing Caleb because of his digestive issues. (So, we pretty much have 2 or 3 foods left that we can all eat. Ha!)

Josh would want me to clarify here that he has no known food sensitivities, and if you were considering bringing food to us (which, you probably weren’t, but just in case) he would be glad to eat all the gluten you’ve got!!

So, when it came time to make cookies for Santa (which I blogged about here), I was worried (pretty pathetic, I know) that I wouldn’t be able to eat the cookies (and I love me a good sugar cookie with lots of buttercream icing on top…or maybe I really love some buttercream icing with a little cookie to hold it:).  Well, I set out online to find a good recipe, and I hit the JACKPOT!!!  This recipe is simple; it rolled out well, cut well, and cooked up great! (I may even have to make sugar cookies more often because these were so easy and SO DELICIOUS!)  These were so good that my gluten, soy, and dairy eating family asked me for the recipe…always a good sign:)

So, without further ado, here is the wonderful recipe taken from the Pamela’s Products website:

Vanilla Roll-Out Cookies

Ingredients:

• 1 bag (3-1/2 cups) Pamela’s Gluten-Free Bread Mix (no yeast needed)
• 1-3/4 sticks of unsalted butter (14 tbsp)*
• 3/4 cup sugar
• 1/2 tsp salt
• 2 eggs
• 2 tsp vanilla

*I substituted Spectrums Organic Palm Shortening to make it dairy free.

Directions:

Soften butter in a mixer. Add sugar and cream until light in color. Add eggs and cream together well. Add vanilla and mix in, add salt and the whole bag of Pamela’s Gluten-Free Bread Mix (be sure to take out the yeast packet enclosed in the 19 oz bag of mix).

Refrigerate for 1 hour.

Roll out between two pieces of parchment paper that fit a baking sheet, cut out cookie shapes and remove excess dough- don’t move the cookies. Place the parchment with cookies on baking sheet and bake in preheated 350° oven for 8 to 10 minutes, or until edges start to brown.

Decorate with colored sugar or candies before baking, if you desire.

I used Wilton’s Buttercream Icing recipe and sprinkles (so good, but so messy…) to decorate the cookies, but substituted the Spectrum Organic Palm Shortening for the butter and shortening and substituted ice milk for the milk to make it dairy free.

**A special thank you to Pamela’s Baking Mixes for making our gluten-free diet easier and yummier!!  If you were a real woman, my husband would want to marry you:)