MILK/EGG/PEANUT/SOY/NUT-FREE COOKIE POPS

 

  • Cooking Time: 10
  • Servings:
  • Preparation Time:

Ingredients

  • 2 3/4 cups flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup milk-free, soy-free margarine, softened
  • 1 cup sugar
  • 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder; mixed together
  • 1 T. vanilla extract
  • flat wooden craft sticks

Directions

  • Preheat oven to 350 degrees.
  • In medium bowl, combine flour, baking soda, and salt.
  • Stir well. Set aside.
  • In large bowl, cream margarine and sugar with electric mixer on medium speed for about 1 minute. Add water, oil, and baking powder mixture; and vanilla extract.
  • Mix until well combined.
  • Gradually add flour mixture to creamed mixture. Mix well. Divide dough into 2 balls.
  • Place one dough ball on large piece of wax paper and cover with another piece of wax paper.
  • Roll to 1/4-inch thickness.
  • Remove top sheet.
  • Using round cookie cutter, or glass jar, cut out cookies. Repeat with second half of dough.
  • Place cookies on ungreased cookie sheet.
  • Press craft stick into bottom 1/3 of each cookie. Bake 10 minutes or until golden brown around edges.
  • Cool on cookie sheet 5 minutes and then move to wire rack.
  • Allow to cool completely.
  • Frost and decorate as desired.

Notes

Categories: Cookies  Dessert  Egg-Free  Lactose-Free  Mixer  Oven 

Website Credit: foodallergy.org

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