Wednesday, February 29, 2012

Recipe of the Week

I love browsing through cookbooks!  Old, new, whatever.  I would definitely consider it a hobby of mine.  Finding new yummy recipes that I can easily convert to being allergy-friendly to fit our family's needs puts a smile on my face!

Here was my latest finding...

SunButter Sandwich Cookies
1 cup shortening
1 cup SunButter
1 cup sugar
1 cup packed brown sugar
2-3 eggs
1 tsp vanilla
3 cups flour
2 tsp baking soda
1/4 tsp salt

1/2 cup SunButter
3 cups powdered sugar
1 tsp vanilla
5-6 Tbsp rice milk

In a large mixing bowl, cream the shortening, SunButter, and sugars until light and fluffy.  Add eggs and vanilla and beat well.  Combine the flour, baking soda, and salt; gradually add to the creamed mixture.  Shape into 1 inch balls.  Place 2 inches apart on ungreased baking sheets. Flatten with fork.  Bake at 375 degrees for 8 minutes or until golden.  Remove to wire racks to cool.  In a mixing bowl, combine filling ingredients and beat until smooth.  Spread on the bottom of half of the cookies; top with remaining cookies.

Note:  If Brody wasn't able to tolerate baked-in egg, I probably would have substituted the eggs with a flaxseed/water mixture.  1 Tbsp ground flaxseed + 3 Tbsp water = 1 egg.

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