We are well into the holiday season. Thanksgiving is over and Christmas is just a few weeks away. It is hard to believe that 2018 is knocking on the door.
Thanksgiving is my favorite holiday, even as a kid. It meant family time and good food. We would eat and then spend time as a family playing board games or cards, running outside, telling stories and just being silly. My family never participated in any Black Friday sales or went to the movies. We just enjoyed each other’s company. Growing up, we had the traditional Thanksgiving meals and some very untraditional meals – stir fry, anyone? But even when we had those untraditional meals, we would have a special drink, cranberry juice with a scoop of orange sherbert or orange sorbet. Simple, but so yummy.
Now that Thanksgiving has passed, Christmas songs and the smell of apple and cinnamon fill the air. There is decorating the Christmas tree and putting up Christmas lights. As a kid, we sipped hot chocolate and ate candy canes while watching Frosty or Rudolph and we baked.
We baked Chrusciki, a sweet crisp Polish dessert topped with powdered sugar and we baked cookies. It truly was a family affair. We baked butter cookies using a cookie press and decorated them with sprinkles.
This past weekend, I had the pleasure of baking the cookies with my niece and nephew. I got to see their joy and delight as they helped change the color of the dough to a green for creating wreathes and using sprinkles for the first time. Of course, they had to try the sprinkles along the way. So tonight, I share our recipe for butter cookies with a cookie press. Even though the original recipe using regular flour, I did make these using Rob Mill’s 1 to 1 gluten free flour mix, vegan butter and monk fruit sugar and I was happy with the results.
- 1 cup of room temperature butter (or vegan butter)
- ½ cup of sugar or sugar replacement - ie, monk fruit, stevia
- 1 egg (or egg equivalent - ¼ cup unsweetened applesauce, 3 TBSP of aquafaba)
- 2 tsp vanilla
- 3 cups of sifted flour (you can use regular flour or gluten free flour mix)
- ½ tsp of baking powder
- ⅛ tsp salt
- optional: food coloring of your choice, sprinkles of your choice
- Cream together the room temperature butter, sugar, egg and vanilla or the substituted equivalent. This is very important that it is entirely creamed together before adding the flour.
- Sift together the 3 cups of sifted flour, the baking powder and salt.
- Mix all the ingredients together until well blended. Once blended you can add any food coloring of your choice and mix until you receive the desired color.
- Pre-heat oven to 350 degrees F. Place blended dough in cookie press with disc in place. Using the press, press cookies into cookie sheet. Decorate your cookies with sprinkles or little sugar candies.
- Bake for 12 minutes. Repeat until all your dough is used, makes about 3-4 dozen depending on the size of your cookie press disc.
- I highly recommend covering the dough that does not fit in the press at that time with wax paper and placing in the refrigerator to prevent drying out.
- ***DO NOT mix more then one batch at a time. The dough will dry out to much and it won't go through the press.
- If using Gluten Free Flour and/or an egg replacement, I highly recommend using a mixer.
- The dough should be slightly moist and stay together nicely.
- ***IF USING GLUTEN FREE FLOUR, YOU MAY NEED TO ADD A FEW TEASPOONS OF WATER TO YOUR MIX IF IT APPEARS TO DRY ***
Happy Baking everyone 🙂