I have a cookie press that has sat unused for three years. This was the year I was going to try to make safe Christmas cookies. Ten kinds, in fact. Because everyone needs a goal. So I took the recipe that came with the cookie press, and de-egged, de-dairied, de-glutenized the recipe. My son reacts to food colorings so to make the trees greenish, I added lime zest (it didn’t make them green, but it gave it an interesting flavor. The pink flowers are colored with beet powder. And they both have sprinkles that are from India Tree Natural Line that are naturally colored.
1/2 c. Earth Balance soy-free margarine
1/2 c. Spectrum palm shortening
3/4 c. beet or cane sugar
1 Tbs. ground chia seeds mixed with 3 Tbs. water
2 tsp. corn-free/gluten-free vanilla
1/2 tsp. sea salt
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/2 c. tapioca starch
3/4 c. brown rice flour
1 c. sorghum flour
2 tsp. karaya gum (Wilton’s Gum-Tex)
1/2 tsp. coconut milk (or water)
Preheat oven to 375F. Mix all ingredients together. If making two shapes of cookies, divide dough in half before adding flavoring or coloring. I added the zest of one lime to the tree shaped ones. And about a teaspoon of beet powder to the pink flower shaped ones. Bake on ungreased insulated cookie sheet for 10-12 minutes. These can be frozen (I put parchment in between the layers).