Allergy-Friendly Spritz Cookies
Pre-heat your oven to 400°F. Line a cookie sheet with parchment paper.
In a large bowl, cream margarine and sugar until nice and creamy. Mix together water, oil and baking powder – this is your egg substitute. Add egg substitute gradually. Then add vanilla. Slowly mix in the flour and salt mixture one cup at a time, until the dough is well combined and a thick (not too sticky) consistency.
Load up the dough into a cookie press. Press out dough according to manufacturer’s instructions.
You can color the dough green for Christmas trees and wreaths. Add safe sprinkles and sugars before baking. I also love to use safe chocolate chips, either placed neatly on top of the dough just before baking, or melted and drizzled on after for a pretty effect.
Bake for 8-10 minutes, or until the bottoms are just starting to brown slightly. Cool and store in an airtight container. They can also be frozen for a fun treat later, if for some insane reason you just can’t eat all of these 🙂 Enjoy and spread the deliciousness! Happy Holidays!!
Lemon “Butter” Cookies: Keep recipe as is, and add 1 Tbsp pure lemon extract or 1 tsp freshly grated lemon peel before baking. Cover with safe sprinkles before baking, or dust with powdered sugar after baking.
Mint Cookies: Reduce vanilla extract to 1/2 teaspoon, and add 1 teaspoon peppermint extract. Drizzle with or dip into safe melted chocolate chips after baking.
Eggs – baking poweder, oil and water can be replaced with 2 eggs
Flour – can substitute gluten free all purpose flour mix such as Kathy P’s All-Purpose Rice Flour Mix