I’m finally getting around to sharing our sugar cookie recipe…better late than never right? And besides, sugar cookies are great at Christmas, but I think you can enjoy them all year round. Hearts on Valentines day, shamrocks for St. Patty’s day and eggs to decorate for Easter (especially good for those with egg allergies who can’t decorate the real thing!). The original recipe came from an old Parent’s Magazine’s Christmas Holiday Book and was adapted to be allergy free by my Mother-in-law, Jan, just like the gingerbread cookie recipe.
1 1/2 Cups sugar
1 Cup dairy and soy free Butter (we use smartbalance with flax)
One big jar baby food bananas
1 1/2 teaspoons vanilla
3 1/2 Cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream sugar and butter until light and fluffy; beat in banana’s and vanilla. Sift in flour, baking powder and salt, blend well. Pat into a ball, wrap in foil or plastic wrap and chill until firm. Divide dough and roll out on floured surface, cut with desired shapes. Bake on greased cookie sheet or parchment paper in preheated oven at 375 until edges are golden, about 5 to 7 minutes. Enjoy!