Food

Picky eaters and allergy-safe cooking — the two aren’t necessarily unrelated.

Girl Gone Wonk

From policy to politics, this rant’s for you.

News

The day’s events in a family way — unless something else amuses me.

School days

From preschool to kindergarten — so far

Simple Gifts

Inexpensive homemade gifts, creative parties and low-cost projects, for Christmas and beyond. Many are easy enough for children to help.

Home » Food, Kids and Allergies

Egg-free, peanut-free “peanut blossoms”

Submitted by on Tuesday, 9 December 2008 No Comment
Once in a while -- but not often, because I'm not a fan of failure -- I'm up for a "double-dog dare you" recipe. One that will earn baking bonus points for substituting two allergens in a single recipe.

I dared with this family favorite formerly known as peanut blossoms, but I have to admit I'm disappointed with the results.

It's not the recipe's fault. It actually worked better the original because I was able to eliminate the tooth-shattering hardness of my mom's version of the Christmas classic. Instead, my two-timing taste buds are to blame.

For three years now, my mouth has had me convinced that SunButter tastes just like peanut butter. In this cookie, it doesn't. I'm guessing it won't in any peanut-butter cookie, though I bet I'll get used to it.

A kid who's never had a peanut-butter cookie, though, won't notice the difference. Not that Big Guy's had a SunButter cookie either. He took one look at the dough, declared that it "looks like poppy" and wouldn't go near it again. Not even for the Hershey kiss in the middle.

Boots, of course, proclaimed it "malicious." That's kid's so good for my kitchen ego. I think I'll keep him.

SunButter Blossoms
  • 1/3 c. white sugar
  • 1/3 c. brown sugar
  • 1 c. SunButter -- the recipe on the Hershey's bag calls for 3/4 c. peanut butter, so I'd use that amount if you're not allergic to peanuts and cut the milk to 2 tbl.
  • 1/2 c. shortening
  • 1 tbl. egg replacer beaten with 2 tbl. warm water, then cooled. I baked it with Bob's Red Mill egg replacer. If you use Ener-G egg, use 1/2 tbl. replacer
  • 4 tbl. milk
  • 48 Hershey kisses, plus or minus depending on how much dough you eat while you're baking.
  • 1 1/2 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt

Combine sugars, SunButter and shortening, mix well. Add milk and egg replacer. Slowly add dry ingredients. Shape a teaspoon of dough into a ball and roll in white sugar. Bake 8 to 10 minutes on an ungreased cookie sheet. Mine took 12 minutes on AirBake. As soon as you remove the cookies from the oven, press a Hershey kiss into the middle. Let cool a few minutes then remove from sheet. The cookies still will be soft at that point, so handle with care. The kisses will remain soft for several hours, much to Boots' delight, so check for firmness before stacking cookies for storage.

Copyright 2008 Debra Legg. All rights reserved.

Similar Posts:

Comments are closed.