Behind The Label

Most classic Holiday Christmas/Hanukkah cookie recipes call for almond extract, chopped pecans, or other nuts, but what about those with nut allergies? Don’t worry! You don’t have to miss out on holiday baking. With a few swaps, you can still enjoy the cozy comfort, smell, and sweetness the holiday cookies bring, completely nut-free!

Ingredients:

For the cookies:

• 1 cup softened butter
• 1/3 cup whipping cream
• 2 cups flour

For the frosting:

• 1/2 cup softened butter
• 1 1/2 cup powdered sugar
• 2 tsp vanilla extract

Instructions:

1. Mix together all of the ingredients for the cookies until it’s fully combined and chill in the fridge for at least two hours
2. Once chilled, take the dough out and roll it out on a surface lightly covered with flour until it’s about 1/4 inch thick
3. Cut out circles of dough using a small cookie cutter or bottle cap
4. Coat both sides of the circles in sugar (granulated sugar or colored sanding sprinkle sugar) and poke each cookie circle 3-4 times with a fork
5. Bake on a baking sheet for 7-9 minutes at 375 degrees F
6. Let cookies cool before frosting them
7. Mix all of the frosting ingredients together and spread it between two cookies, pushing the two cookies together forming a cookie sandwich
8. They can be eaten right away, but I like them better cold so I put them in the fridge for a couple of hours before serving.
9. ENJOY!!!