no dairy , no whey

Milk Free Weihnachtsbroetle – Christmas Cookies – and a busy Sunday…

…we – OK three of us – pretty much stayed home all day, and ended up being quite busy.  We started the day with making cookies.  Mia Rose was invited to another Birthday party today, so we decided that she would cookies along as a treat for herself and the others.  In preparation,  I had made the dough already last night, so this morning all we had to do is roll out the dough.  We took turns making the cut-outs.  Mia Rosie cut out the first portion, while Alena cut out the second portion.  Turned out to be a good solution 🙂

By the time the cookies were baked, frosted, and decorated it was time to take Mia Rose to the party.  The host planned on serving pizza, so I pre-ordered a Kids Pepperoni Pizza without cheese at Pizzicato which was right on the way to the party.  On our way to the party, we stopped to pick-up the pizza.  I dropped off Mia Rose, the pizza, cookies, and the usual talk in regards to milk, etc. As always,  she wanted me to leave as soon as possible…she had a good time.

I really wanted this post to be about the Galactosemia safe Weihnachtsbroetle – Cookies – we made yesterday and today.  So far, we have three kinds.  Haselnussmakronen – Hazelnut macaroon’s -, Walnussguezli – Walnut Cookies, and Ausstecherle – Sugar Cookies.  What do you think? –  All turned out great – recipes are below.  I would love to hear from you – really 🙂 Oh, and I plan on making a couple more. Just not sure what. – Probably Vanille Kipferl, and Zimtsterne – let’s see…

Haselnussmakronen – Hazelnut Macaroon
4 Egg Whites beaten
150 – 200 gr. fine sugar
300 – 350 gr. finely ground hazelnuts
1/8 tsp cinamon
3-4 TBL ground chocolate – I use Ghiradelli’s
whole hazelnuts for decoration for each piece

– beat the egg whites until they are very firm
– slowly pour in sugar, and cinnamon
– mix hazelnuts with chocolate, and carefully mix the nuts under the egg whites
– Pre-heat oven to 300 F
– using two teaspoons put little mounds on parchment paper lined cookie sheet. Decorate each – if you like –
with a hazelnut
– Bake for 20 – 25 minutes

Walnussguezli – Walnut Cookies
– 175 gr Flour
– 100 gr. finely ground walnuts
– 125 gr. sugar
– 1 pinch of salt
– 75 gr liquid vegan margarine (I use Earth Balance) slightly cooled
– 1 egg
To decorate –
– 1 egg beaten
– Walnuts, or walnut pieces

* mix flour, walnuts, sugar, and salt in a bowl
* add slightly cooled off margarine
* stir mixture until it turns into a smooth dough
* take the dough and roll it into one-two rolls approximate 6cm in diameter and wrap in ceran wrap
* cool for about one hour
* Preheat oven at 400F
* Take dough out of the fridge, cut slices approximately 3-4 mm off the roll.  Put the cut cookies on
a parchment lined cookie sheet. Put egg on top of each cookie, and finish with an individual nut, or nut
pieces on each cookie
* Bake for app. 10 minutes

Ausstecherle – Sugar Cookies

– 375 gr. flour
– 100 gr. vegan margarine cut into slices
– 150 gr. sugar – or a little more if you like your cookies very sweet
– 2 eggs
– 1-1/2 tsp baking powder
– vanilla sugar – or liquid vanilla
– Frosting -> app. 125 gr. powdered sugar and stir app. 3 tablespoons lemon juice, or other juice/liquid to
your taste.  The frosting can also be colored if desired

* Mix all of the ingredients into a dough
* Roll the dough up in ceran wrap and cool for about an hour
* Spread a little flour on your working area, roll out the first half of the dough with your rolling pin
* cut out individual shapes and place cookies on a cookie sheet lined with parchment paper
* preheat oven to 350F and bake for about 10 minutes
* when cookies are cooled – spread frosting on the cookies, and – if desired this is the girls second favorite
part – decorate them with colored sugar, sprinkles, etc.

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