The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
1 tsp cream of tartar (omit if using applesauce) (optional)
1/2 tsp salt
3 cups flour
Flour for rolling
With an electric mixer, mix the margarine and sugar together until fluffy. Add vanilla and eggs (or applesauce). Mix until blended.
Sift dry ingredients together and gradually blend into creamed mixture. You may have to hand stir in the final cup of flour. Chill dough for 1 hour.
On a flour-covered surface, roll dough with a floured rolling pin to about 3/16″ thickness. Cut with cookie cutters and bake on non-stick cookie sheets at 350 °F for 10-12 minutes or until the edges show a slight golden color.
Remove immediately to a waxed paper covered surface to cool. Makes about 3 dozen.
Frost as desired.
Makes a nice, not overly sweet cookie that can be eaten frosted or plain.
Can be egg-free by subbing applesauce. When using applesauce instead of egg, omit the cream of tartar. Cream of tartar is added to activate the baking soda if eggs are used.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.