A couple of weeks ago I was looking at a magazine and Brody happened to look over my shoulder and saw an ad for Pepperidge Farm Verona Cookies.
Brody: "Mom, those look so good!! Are they safe for me?"
Me: "No, honey, I'm sure they probably aren't safe for you, but we can certainly try to make our own!"
Brody: "Awesome!!!"
So over the weekend my little assistant baker and I made our own dairy, egg, and nut-free version of the PF Verona cookies...and boy where they a hit! Just a warning, the cookies do seem to be dry and crumbly when they first come out of the oven, but they will soften up nicely after sitting for a while.
Strawberry Shortbread Cookies
1 1/2 sticks dairy-free margarine
1/2 cup powdered sugar
1/2 tsp vanilla
1/4 tsp salt
1 1/2 cups flour
Preheat oven to 325 degrees. Cream margarine and sugar. Add vanilla and salt. Gradually add flour until mixture is a soft dough. Roll dough into small balls and place on an ungreased cookie sheet. Flatten the balls slightly and using a rounded measuring spoon or your thumb, make an indentation in the center of the dough. Fill each indentation with a small amount of strawberry jam. Bake the cookies for 8-10 minutes or until lightly golden brown on the edges.
Variation: Fill with any flavor of jam you like or even chocolate chips!
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