Shortbread Crescents (Egg, Soy, Nut and Peanut Free) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is from the Food Allergy News Cookbook. My 2 yr. old grandson has many food allergies and finding tasty food for him is a priority for me. These cookies are quite good, and to him, they are delicious! You cannot find store bought cookies for children allergic to soy. I will continue my quest to help this child have good food that is safe for him. Ingredients:
3 cups flour |
3 tablespoons flour |
3 tablespoons cornstarch |
1 teaspoon cornstarch |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1 1/2 cups land o lakes butter, softened |
2/3 cup confectioners' sugar |
1 1/4 teaspoons vanilla extract |
2 cups confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper; set aside.
2. In a large bowl, combine, flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg. Set aside,.
3. In another bowl, stir together butter, 2/3 cup confectioners sugar, and vanilla extract.
4. Add half of the dry mixture to butter mixture. Blend well. Add the rest of the dry mixture, and blend well.
5. Form a tablespoon of dough into a log, then shape the log into a crescent. Place on cookie sheet.
6. Bake 14 minutes. Cookies will be a pale color. Cool 1 minute on cookie sheet. Transfer to cooling racks and cool for 5 minutes.
7. While still warm, drag cookies in confectioners sugar.
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