The Olympics have been a big part of our lives this past week. Last week I wrote about some ways we were learning about the Olympics and the countries involved. This week, I would like to share a recipe that we made for "Gold Medal" cookies. What is so special about these cookies? They are gluten and dairy free....and still delicious!
Gold Medal GF/DF Cookies
1/2 c dairy free butter (we use Earth Balance non-dairy 'buttery' sticks)
1 c. sugar
3/4 tsp. cream of tartar
3/4 tsp. baking soda dissolved in 1 TBS non-dairy milk (we used vanilla soy)
1/2 tsp. salt
1/2 tsp. GF vanilla
3 c. GF flour blend (we used King Arthur)
Cream 'butter' and sugar. Add vanilla, cream of tartar, 'milk', baking soda. Add eggs, one at a time, beating well after each. Add 2 c. flour w/ salt sifted through. Add remaining flour in small amounts until dough is a soft, but somewhat stiff consistency. Chill for an hour. Roll dough out to about 1/4" thickness. Using a circle shaped cookie cutter, cut circles out. Bake in a 375 degree oven for about 8-10 minutes or until edges turn slightly brown. Cool for a few minutes on pans before placing cookies on cooling racks.
While cookies are cooling, prepare frosting.
1/2 c dairy free butter (highly recommend using only Earth Balance non-dairy 'buttery' sticks for the right consistency)
2 c. powdered sugar
1 tsp. meringue powder
non-dairy milk to proper consistency
Toppings:Wilton Gold Color Mist
Wilton Food Writer Edible Color Markers
After frosting the cookies, and allowing them to dry overnight, we sprayed them with the gold food spray and made them into shiny round 'gold medals'. Using the markers, we decorated them with various Olympics designs, such as the 5 rings, US flags, and little statements: "Go Team USA" and "Go for the Gold!"