Holiday Cookies – Gluten & Dairy Free

Holiday Cookies – Gluten and Dairy Free

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Recipe packet from my December 2008 Holiday Baking class.  Recipes are all gluten and dairy free. Replacements for corn and egg are available for each recipe.  From a base cookie dough you can make several types of cookies.

The four base cookie flavors, Basic Vanilla, Chocolate, Brown Sugar and Gingerbread Cookie dough, all roll out beautifully for cut out cookies.

Roll out and shape cookie variations: Carrot, Cinnamon Stars, Chocolate-Filled Peanut Butter (like Peanut Butter Blossoms), Coconut, Lemon, Snowball Cookies, Old Fashioned Sugar Cookie, Orange, Peppermint, Peppermint Candy Cane Cookies and Thumbprints.  Drop Cookie variations include:  Macadamia and Cranberry, Apricot Pecan, Carrot or Zucchini, Cashew Crunch, Chocolate Cherry, Rocky Road and Hermits.

Refrigerator/Slice-and-Bake cookie variations: Checkerboards, Pinwheels, Date Pinwheels, Cranberry-Orange, Lemon Poppy Seed, Lime-Cornmeal, Apricot-Pistachios, Chocolate Chip, Ginger-Sesame, Cashew, Nut, and Cornmeal.

Spritz Cookie variations: Basic (vanilla/almond), Orange, and Gingerbread.

To finish your cookies: Royal Icing, Egg-free Cookie Icing, Powdered Sugar Glaze, and “Buttercream” Frosting are included.

Buttercream variations included: Cappuccino, Chocolate,                           Chocolate Fudge, Chocolate Mocha, Citrus, Dark Chocolate, Maple                       and Peanut Butter.