Not Just Any Cookie
by Joya Logue, posted on May 12th, 2010 in The Food Issue
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I enjoy baking sugar cookie cut-outs, even though it is a messy process and I never have enough counter space. (I dream of having marble counters for baking.) I have been the official sugar cookie baker for the family since high school. So much that if I skip an occasion, I may hear about it from my uncle.
My favorite recipe is from the Joy of Cooking, rich rolled sugar cookies and I basically stick to it for every occasion. This past week however, I made some alterations for a special treat. My youngest son has severe food allergies since birth. With the new addition of egg to his diet, I altered the traditional sugar cookie recipe for him. I substituted in rice flour, rice milk and olive oil. So no dairy, no wheat, barley, oats, corn or rye. I also used India Tree sugars for decorating. They are great if you are concerned about allergies as they contain no corn syrup or any other fillers. You can also download each product’s information online to check. And the cookies? They turned out! (as good as rice cookies can)
For his homemade cookie session I found an adorable basic baking set from Ikea, that is perfectly sized for small hands. As a Montessori child myself and my children in Montessori now, I really try to have them participate in as many practical life activities as possible.
How did they taste out of the oven? He was so excited that he ate all the cookies in one afternoon.
This post originally appeared on joyababy.com. It is republished with permission. All photos are copyright of joyababy 2010.
