Ok, I know Valentine's Day is over, but I'm still feelin' the love. One of my favorite foodie Valentines this year was from Sunbutter - what a sweet treat to receive a jar of Natural No-Stir Creamy delicousness, packaged with adorable heart-shaped cookie cutters! (Thank you, Sunbutter, for the free product, about which I am happy to blog!). I decided to make a simple cutout cookie that nearly everyone could eat, and they turned out great! This is by far one of the easiest cutout doughs that I've ever worked with. I had some free time on Sunday, so decided to mix my dough, then refrigerate it until I was ready to bake. Monday's festivities didn't allow for cookie time, so the dough chilled until this morning. I wrapped it tightly in clear wrap so that it wouldn't dry out, and I'm happy to say that it was as pliable and moist as when I put it in the fridge. There was; however, an interesting (and shocking!) development...
My daughter, while drooling over the Sunbutter cookie dough resting in the fridge, noticed something green on the dough. How could that be?? All my fresh ingredients, my precious Sunbutter dough, how could something green be lurking in there?? Instead of tossing the dough, I decided to investigate via Google, and I'm so happy that I did. It seems that those nice folks over at Sunbutter have addressed this issue (read about it here), and basically the chlorophyll in the seeds reacts with baking soda resulting in a green color. This can be remedied by adding a splash of lemon juice or by reducing the amount of baking soda in the recipe. I did notice that this took a day to occur in my dough, so perhaps would not be an issue had I baked on day 1. I also noticed that kneading the dough caused the color to go away almost completely. I'm not bothered by this, and am actually looking forward to utilizing this property in mid-March for St. Patrick's day...a natural green coloring - I love that!
So, here's your recipe for an allergy-friendly cutout cookie that you can share with almost everyone! Enjoy!
Sunbutter Cutout Cookies
1/2 cup Sunbutter spread
1/3 cup brown sugar, (not packed)
1/2 cup sugar
1 teaspoon vanilla extract
1 egg or egg replacer powder prepared to equal 1 large egg
2 Tablespoons water
3/4 teaspoon baking soda
1/2 cup cornstarch
3/4 cup white rice flour
Preheat your oven to 350. Line a cookie sheet with parchment paper.
In a mixing bowl, combine ingredients in order given and stir until a stiff dough forms. If baking right away, wrap dough in clear wrap and chill for approximately 30 mintues, then roll between sheets of wax paper to approximately 1/8-inch thickness, cut into desired shapes, then bake for 8-12 minutes, depending upon the size of your cookies. Transfer to a wire rack to cool, then decorate as desired.
If you're waiting a while before baking, I've kept the dough chilled for 3 days with success. Remove the dough from the fridge about 15 minutes prior to rolling out, then proceed as detailed above.
My daughter, while drooling over the Sunbutter cookie dough resting in the fridge, noticed something green on the dough. How could that be?? All my fresh ingredients, my precious Sunbutter dough, how could something green be lurking in there?? Instead of tossing the dough, I decided to investigate via Google, and I'm so happy that I did. It seems that those nice folks over at Sunbutter have addressed this issue (read about it here), and basically the chlorophyll in the seeds reacts with baking soda resulting in a green color. This can be remedied by adding a splash of lemon juice or by reducing the amount of baking soda in the recipe. I did notice that this took a day to occur in my dough, so perhaps would not be an issue had I baked on day 1. I also noticed that kneading the dough caused the color to go away almost completely. I'm not bothered by this, and am actually looking forward to utilizing this property in mid-March for St. Patrick's day...a natural green coloring - I love that!
So, here's your recipe for an allergy-friendly cutout cookie that you can share with almost everyone! Enjoy!
Sunbutter Cutout Cookies
1/2 cup Sunbutter spread
1/3 cup brown sugar, (not packed)
1/2 cup sugar
1 teaspoon vanilla extract
1 egg or egg replacer powder prepared to equal 1 large egg
2 Tablespoons water
3/4 teaspoon baking soda
1/2 cup cornstarch
3/4 cup white rice flour
Preheat your oven to 350. Line a cookie sheet with parchment paper.
In a mixing bowl, combine ingredients in order given and stir until a stiff dough forms. If baking right away, wrap dough in clear wrap and chill for approximately 30 mintues, then roll between sheets of wax paper to approximately 1/8-inch thickness, cut into desired shapes, then bake for 8-12 minutes, depending upon the size of your cookies. Transfer to a wire rack to cool, then decorate as desired.
If you're waiting a while before baking, I've kept the dough chilled for 3 days with success. Remove the dough from the fridge about 15 minutes prior to rolling out, then proceed as detailed above.
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