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).
In large bowl, mix all dry ingredients. With pastry cutter, cut in margarine until it is like small crumbs. Stir in vanilla. Work into a ball with hands.
Roll out on a lightly floured surface to about 3/8″ thick. Cut with floured cookie cutter. I prefer to just cut the dough in 3/4″ x 3″ sticks. Place on cookie sheet, cover with plastic and chill for 30 to 45 minutes.
At this point preheat oven to 325 °F. Transfer cookies to cookie sheet lined with parchment paper. Bake for 18 to 20 minutes or until golden brown on edges. Cool on wire rack.
I shake powdered sugar on these cookies. They can also be dipped in chocolate. You could also do thumbprints with these and put a safe jelly in them.
These cookies are very heavy and dense, a little goes a long way.
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.
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.