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).
Melt margarine, add vanilla, lemon zest and juice and mix well with mixer. Add sugar and flour. Batter should be slightly crumbly but easy to form balls.
Line cookie sheet with wax paper or parchment paper. Form 1 inch balls, 2 inches apart on cookie sheet.
Bake at 350 °F on low middle oven rack for 15-20 minutes or until bottoms are golden brown. Cool and dust with more confectioner’s sugar! Yum!
This recipe was adapted from a recipe I found in a magazine and tweaked to make my own 🙂
If you do not have a milk allergy, you can use butter instead of stick margarine.
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.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn 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.