Corn free egg free gluten free dairy free lime cookies

St. Patrick’s Day Part 3 of 3 – Festive Corn Free Cookies

OK, it’s been a long few days of experimenting with different things. Needless to say, I am happy to have a nice corn free solution for dessert. WARNING: This is a really long post due to several components.

I have say, I started this with the best intentions to have beautiful shamrock cookies. I had it all planned out, there would be icing, colors, and yumminess galore! Too bad the cookies wouldn’t hold their shape. So, here’s what I did:

I started with the cookie dough and pressed it into a mini cake pan (there was parchment paper below to make it easier to release the cookies). Next, I baked it for 8 minutes, and while it was still hot, I pressed the cookie cutter into the cookie to make the shape (to trace later). From there, I made the lime icing, and then tried to pipe it onto the cookies. With the theme of green, lime was the only fruit we could think of that would enhance the flavor and not make it funny (like broccoli or something strange). I shredded the outside (or zest as the pros say) of the lime, and then using a mortar and pestle, I did my best to grind it into a liquid. The problem with that was that the small chunks of lime zest kept getting stuck in the tip.

Now that I’ve shared all of that, I have to say this: These are definitely not something I would make regularly. They’re a lot of work, and we only made 6 of them. If you really want to do this, set aside several hours. In terms of flavor, the lime icing was surprisingly delicious. It also paired well with the chocolate cookie which was neat. Personally, I’ve not been excited about sweets lately, so I only ate a small bit of each flavor. The kids on the other hand gobbled these up. The Papa helped them too.

Here are the instructions and pictures.

For the sugar cookies:

1 cup Organic Spectrum Shortening
1 1/4 cup Organic Sugar
1 teaspoon Baking Soda
1/4 teaspoon Sea Salt
2 teaspoons Dry egg mix
1 teaspoon Organic Vanilla Sugar
5 Tablespoons Water
2 1/4 cup Flour (Use an all purpose blend for your needs)

In a stand mixer (setting 6) mix the shortening and sugar together. Be sure to scrape down the edges to ensure that it’s mixed well. Continue to cream the mixture, but remember, since we’re not working with “traditional” ingredients, it’s not going to “cream” the way you may think it will.

Once it’s all mixed, add in the other ingredients, except for the flour. Mix it together, and then add the flour.

Personally, I add 1 Tablespoon of the water before the flour, and then add the other 4 Tablespoons as the flour combines with the rest of the ingredients.

That’s it for the dough. You can fridge it if you’d like, or not. Sometimes I find it’s better to work with cold dough, however, I haven’t gotten these results consistently.

Bake these in the oven for 8 minutes at 325 degrees. THIS IS IMPORTANT. If you go a moment over 8 minutes, I’ll be honest, it’s not going to hold up as well.

For the chocolate cookies:

1 cup Organic Spectrum shortening
1 1/4 cup Organic sugar
1/4 cup Organic Light Brown Sugar
1/3 cup Organic Cocoa Powder
1 teaspoon Baking Soda
1/4 teaspoon Sea Salt
2 teaspoons Dry egg mix/substitute or 1 egg
1 teaspoon Organic Vanilla Sugar
6 Tablespoons Water
2 1/4 cup Flour

In a stand mixer (setting 6) mix the shortening and both sugars together. Be sure to scrape down the edges to ensure that it’s mixed well. Continue to cream the mixture, but remember, since we’re not working with “traditional” ingredients, it’s not going to “cream” the way you may think it will. Once it’s all mixed, add in the other ingredients, except for the flour. Mix it together, and then add the flour.

Personally, I add 1 Tablespoon of the water before the flour, and then add the other 5 Tablespoons as the flour combines with the rest of the ingredients. That’s it for the dough. You can fridge it if you’d like, or not.

Bake these in the oven for 8 minutes at 325 degrees. THIS IS IMPORTANT.

For the icing:

I made a full batch of icing, but there was a lot left over. I would suggest you make a 1/2 batch if this is the only thing you’re going to use it for. Here’s what you’ll need:

1/2 cup Shortening
4 cups Organic Powdered Sugar
2 teaspoon Organic Vanilla Sugar
1/4 teaspoon salt
5 -7 Tablespoons water (The more water you use, the thinner the icing will be)

Start with the shortening in the stand mixer, and mix for a few moments to get things going. Add all of the other ingredients, except for the water. Mix shortly to get things slightly combined. Last, add the water, 1 tablespoon at a time. Once your icing is smooth, it’s ready to be used.

For the lime icing:

In a small bowl, scoop out two large spoons of the icing. Zest lime into a mortar and pestle and crush. Mix in the lime “slush” from the mortar and pestle. When crushing it, I added a little bit of water to help it move a bit faster together. Sadly, the water worked against me when I mixed it into the icing, as it became quite runny. However, it wasn’t so bad. On the cookies with the lime in the middle, it worked almost like a liquid fondant, and filled in perfectly.

Overall Thoughts

A lot of work went into these cookies. I really only think its worth it all if you’re making a lot for a party or something. Since we only made a few, I didn’t have a chance to freeze the cookies to see if they would hold up.

Corn free egg free gluten free dairy free sugar cookies

It all started out nice…

Corn free egg free gluten free dairy free sugar cookies

A beautiful cookie! Let’s see what happens when it cooks…

Corn free egg free gluten free dairy free sugar cookies

Dun dun duuuuuu (the sound of trouble) It didn’t hold up 🙁

Corn free egg free gluten free dairy free chocolate cookies

Here’s the yummy chocolate cookie dough

Corn free egg free gluten free dairy free chocolate cookies

The chocolate cookies didn’t hold up either 🙁

Organic lime

Here’s the lime grated.

Organic lime

Be sure to put your arm into this. Its hard work.

Corn free egg free gluten free dairy free sugar cookies

This is plan B

Mini cake pan with parchment paper

Don’t forget the parchment paper

Squishing cookies

Use another pan to squish the cookie evenly

Corn free egg free gluten free dairy free sugar cookies

I tried to impress the shape before baking, but it didn’t last

Corn free egg free gluten free dairy free chocolate cookies

Here’s the chocolate one

Organic corn free lime icing

Here’s the lime icing mix

Corn free egg free gluten free dairy free lime cookies

Aren’t they pretty?

Corn free egg free gluten free dairy free lime cookies

The final product!

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