Sugar Cookies for Food Allergy Awareness Week
Milk-free, Egg-free, Peanut-free, Tree nut-free
⅔ cup shortening
¾ cup sugar
1 tsp. vanilla extract
1 ½ T. water, 1 ½ T. oil, 1 tsp. baking
teal food coloring (optional)
4 tsp. water
2 cups flour, sifted
1 ½ tsp. baking soda
¼ tsp. salt
Preheat oven to 375 degrees. Cream
together shortening, sugar and vanilla.
Add water, oil and baking powder mixture;
beat until light and fluffy. Optional: add
food coloring as desired to remaining
water. Stir water into shortening mixture.
Sift together dry ingredients; blend into
creamed mixture. Divide dough in half.
Chill 1 hour.
Grease cookie sheets. On lightly floured
board, using half of the chilled dough at
a time, roll to 1/8-inch thickness. Cut in
desired shapes with cookie cutters. Bake for
6 to 8 minutes. Cool slightly; remove from
pan and continue cooling on wire racks.
Makes 2 dozen cookies.
1 cup confectioners sugar
4 tsp. water
1 tsp. clear vanilla extract
Combine sugar and water and stir until
smooth and to desired consistency. Add
vanilla. Spread over cookies. Allow to
To decorate cookies as pictured, make two
batches of icing. Add teal food coloring
to one batch (if you don’t have teal food
coloring, try combining blue and green
until you have the shade of teal you like).
Spread cookies with white icing. Snip off
the corner of a small plastic bag, then fill
with teal icing and pipe t