Guilt Free Sugar Cookies
Copywright Nourishment Connection 2012
- 1½ cups white spelt flour
- 2 TBS arrowroot
- 1 tsp baking powder
- ⅓ tsp fresh ground nutmeg
- ¼ tsp salt
- 2 TBS butter substitute
- 2 TBS butter flavored non hydrogenated shortening
- ¼ cup palm sugar
- 3 TBS light agave
- 1 tsp vanilla extract
Mix Rest of Ingredients
Mix the butter substitute with the shortening, sugars, and vanilla extract in a bowl with a mixer until blended.
Add the dry ingredients to the mixture and mix on low until combined.
Gather the dough into a ball, flatten it into a disc, and wrap it in plastic wrap.
Refrigerate dough for at least 1 hour, or up to 2 days.
When ready to bake, remove dough from the refrigerator.
Preheat the oven to 350 degrees.
Line baking sheets with parchment paper or silpats.
Roll out cookies on a lightly floured surface to ⅛ to ¼ inch thickness.
Cut into shapes.
Using a floured spatula, transfer cut-outs to the prepared baking sheets.
Sprinkle cookies with decorating sugar and bake for 7-10 minutes or until edges are lightly browned. (depends on size of cookies.)
Let cookies cool on sheet for 1-2 minutes before removing them from the baking sheets onto cooling rack.
Store in an air-tight container for up to a week.
Can freeze in layers with waxed paper between them.
Makes 2-3 dozen depending on size of cut outs.