These delicious treats are sure to make the child in you leap for joy. Whether you need an allergen-free recipe, or just want to go dairy free….these cookies are worth baking, and certainly worth eating!
Use a heart-shaped cookie cutter for Valentine’s Day, or change it up for any special day!
3/4 C. dairy-free shortening
1 c. sugar
1/2 c. unsweetened applesauce
1 1/2 tsps. vanilla
2 3/4 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Preheat oven to 400 degrees F, and line 2 baking sheets with parchment paper. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, sugar, applesauce, and vanilla. In a separate bowl, combine the flour, baking powder, and salt with a wire whisk. Add the flour mixture to the shortening mixture, and mix on low until combined. Chill the dough in the refrigerator for 1 hour or more.
Roll the dough to 1/4 inch thickness on a flour board. Dip cookie cutters in some flour, cut out desired shapes, and place on the baking sheets. Bake 8-10 minutes or until very light golden. Cool completely on the baking sheets. Use the delicious recipe below to add the finishing touch to your cookies, and enjoy!
Cookie Icing with Orange Oil (and Homemade food coloring!)
1 c. confectioner’s sugar, sifted
3/4 tsp. vanilla
1-2 Tbsps. coconut milk
In place of food coloring, use 1/2 tsp. or more of pure beet juice
1-2 drops of Young Living’s Orange Oil
Combine the confectioner’s sugar and vanilla in a small bowl. Stir in just enough coconut milk to make a thin glaze. I used a micro-plane to shred 1/2 tsp. of a beet into the glaze. The finishing touch is to add a drop of Young Living’s Orange Oil. Delicious!