The original recipe actually has almonds in the recipe. I’m pretty sure if we were to change the almonds to oats or vanilla extract instead of almond extract we may not exactly get the same taste but we can get a pretty good tasting cookie! I will eventually try these cookies as I have to try all the recipes that I put on here as well.

Ingredients:

1-1/4 cup soft butter
1/2 cup shortening
1 cup granulated sugar
2 eggs
3/8 teaspoon vanilla
1 cup lightly toasted oats or even soy nuts maybe good
3-1/2 cups sifted flour
Confectioners or Icing sugar

Directions:

1. Cream shortening, butter and granulated sugar;
2. Add eggs and beat until light.
3. Mix vanilla.
4. Add flour to creamed mixture and mix thoroughly.
5. You can chill dough for 2 hours or you can choose to use right away.
6. Preheat oven to 325 F.
7. Scoop dough into small balls and place on ungreased baking sheets about 2″ apart.
8. Slightly flatten top of dough.
9. Bake until set but don’t let them turn brown for 14-16 minutes.
10. Sift confectioners’ or icing sugar over cookies as soon as you take them out of the oven.
11. Cool on cookie sheet.
12. When thoroughly cool, but slightly still warm remove cookies from sheet and roll in additional icing or confectioners sugar.

*If you there are no threats to almond allergies you can view the original almond recipe here. This recipe was alterated for those allergic to peanuts and almonds.

Don’t forget to visit the Peanut Free Store. You may find some interesting and creative ways to decorate this year with the chocolates and candies available.

Tags: allergic to almonds, almond allergy, almond free cookie recipe, Christmas Cookies, Holiday, no almond cookie recipe, peanut free christmas cookie recipe, Treats

This entry was posted by peanut free girl on Tuesday, December 15th, 2009 at 10:53 pm and is filed under All, Christmas Cookies, Christmas Recipes, Cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.