Hope everyone had a happy holiday!

I’m posting a few recipes that are Gluten free, dairy free, egg free, and nut free. I highly recommend the Enjoy Life Cookie Cookbook. I got a lot of holiday cookie recipes there. Here are a few of my favs:

Fantastic Fairy Cookies (aka Christmas Sugar Cookies):

For cookies:
1/2 cup unsweetened applesauce
1/2 cup powdered sugar (this contains cornstarch)
1/2 cup superfine sugar (I just used regular granulated sugar)
2 teaspoons vanilla extract
1/2 cup Spectrum Organic shortening
1/4 teaspoon salt (I omitted this)
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 1/2 cups white rice flour (I used Bob’s Red Mill)
1 cup tapioca flour (I substituted Bob’s Red Mill All Purpose GF mix and it worked fine)
I also added 3/4 to 1 teaspoon of ground nutmeg (nothing says sugar cookie to me than nutmeg)

For frosting:
1/4 cup Spectrum Organic shortening
1 teaspoon vanilla extract
2 cups powdered sugar (contains cornstarch)
1 tablespoon water (I used So Delicious Coconut Milk instead)

For topping:
1/4 cup GF safe candy pieces of peppermint or sprinkles


  • Preheat oven to 350 degrees F
  • To make cookies: cream together applesauce, sugars, vanilla, shortening, and salt. Add the remaining cookie ingredients, start the mixer slow and work up to a medium speed. Mix until batter is smooth.
  • Pinch off 1 to teaspoons of dough and roll into balls. Place on a baking sheet and flatten slightly. Or to make a decorated cookie shape with cookie cutters, divide dough into fourths. Place one section of dough between two pieces of parchment paper. With a rolling pin, roll dough into a flat 1/2 inch disc. Using a cookie cutter, press firmly into dough and with a flat spatula gently remove the cookie shapes to a greased baking sheet. Collect remaining scrap dough and repeat process.
  • Bake for about 12 to 15 minutes, or until the cookies are darker around the edges and firm in the centers. Watch the cookies to make sure they don’t get too golden. Remove from baking sheet with a flat spatula and place on a flat surface to cool.
  • To make the frosting: place frosting ingredients in a food processor and process until smooth. Place in a bowl.
  • To make the topping: place candies in a resealable plastic baf and crush with a rolling pin. Pour candy pieces into a small bowl.
  • Decorate cooled cookies with frosting and sprinkle with candy pieces or colored sugar if desired.

Yield: about 3 dozen.

Picture of GF/CF fudge, YUM!

Mighty Mini-Chip Snowballs (aka Chocolate Chip version of Mexican/Italian wedding cakes)

These are fantastic! You could take out the chocolate chip and add pecans, if you wanted to use nuts and have a more traditional wedding cake. This recipe was an allergy free one, which is why the chips and not nuts. So, by all means use the nuts! Enjoy!

1/2 cup Spectrum Organic shortening
1/2 cup white rice flour (I used Bob’s Red Mill)
1/2 cup cornstarch
1/2 cup powdered sugar (contains cornstarch)
1/8 teaspoon baking powder
1/8 teaspoon salt (I omitted)
1 teaspoon vanilla
1 cup Enjoy Life semi-sweet chocolate chips
1 cup powdered sugar (contains cornstarch)


  • Preheat oven to 350 degrees F
  • In a food processor, combine shortening and next 6 ingredients (through vanilla) and process for 1 minute. Add chocolate chips and pulse a few times.
  • Roll dough into 1 inch balls (the dough will be crumbly). Placed on a greased baking sheet.
  • Bake for about 10 minutes, or until edges are golden. Sift powdered sugar over warm cookies (or wait till slighly cooled and roll in powdered sugar). Remove to a flat surface to let cool completely. If desired, sprinkle cooled cookies with additional powdered sugar.

These are my modified Neiman Marcus (or Mrs. Fields) cookies. They have eggs in them.