Mom’s Sugar Cookies

No matter what the occasion, these sugar cookies are a staple. I’m not a cookie person. When given the option, I will ALWAYS choose ice cream, pie, AND chocolate. That said, something about this recipe sucks me in. I made these last week- the batch is gone. It should be noted, I live alone.

Ingredients

1 1/2 cup powdered sugar

1 cup butter (Soy-free, dairy-free: Earth Balance. Soy-free: Land of Lakes)

1/2 teaspoon vanilla

1  teaspoon almond extract

1 egg

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Directions:

Mix dry ingredients in a bowl

Add liquids and egg

Blend (Add a food coloring if you’d like)

Chill overnight (at least 3 hours if you’re impatient!)

Roll out and cut with seasonal cookie cutters

Apply confectionary sugar

Bake at 375 degrees for 7-8 minutes

Image

Image

Can you tell which one is Brett’s masterpiece?

Image

Yum! Lactaid Milk!

Great Grandma’s Oatmeal Cookies

Great Grandma Baker on her 100th birthday! How cute is she?

My great grandmother (Grandma Baker- last name, pun not intended) made the BEST oatmeal cookies. Being soy-free has significantly affected my sweet intake. The oatmeal cookies, however, were not one I was willing to sacrifice. Below is my adapted version of these remarkable cookies. To be honest, they taste the same!

Ingredients:

1 cup of butter- I use Earth Balance natural buttery spread which is soy and dairy free. If you are going to buy regular butter, check the ingredients! So many brands include “natural flavoring” which is code for SOY.

1 cup of brown sugar (dark)

1 cup of granulated sugar

2 well beaten eggs

1 tsp vanilla

1 1/2 cups of flour

1 tsp of salt

1 tsp of soda

3 cups of quick cooking oatmeal- I buy a can of Quaker Oats. Any packs of flavored oats for instant oatmeal will contain soy.

1/2 cup of finely chopped walnuts- The baking aisle is the best place to find plain nuts. Any nuts for snacking (cans and medleys) will most likely be cooked in soybean oil.

Directions:

Thoroughly cream the butter and sugars. Add the eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Mix well. Refrigerate overnight. Use a spoon to place on cooking sheet and flatten with a fork. I use parchment paper for easier clean up. Bake for 10 mins at 350 degrees. Cool on rack and enjoy!

Tip for leftover oats – while we may be limited with pre-flavored instant oatmeal, we CAN eat oatmeal prepared the old-fashioned way! Boil some oats in water. Sprinkle on brown sugar, cinnamon, and raisins. Yum!