wishing you a very merry [dairy-free] Christmas
Lactose intolerance isn’t exacly fun at any time of year, but I can tell you it’s probably the least fun at Christmas. Do I want eggnog, truffles, and buttery mashed potatoes? You bet. Does my stomach? Nope. The good news is that avoiding dairy doesn’t mean missing out on all your favorite indulgences. One of my favorite tricks is substituting Smart Balance butter for the real deal. I’d be willing to be you won’t notice the difference … you’ll be too busy eating cookies!
This thumbprint jam cookie recipe is one that I adapted from this year’s holiday cookies magazine from Martha Stewart. Here’s my version, with a few adaptions:
1 1/2 c. dairy free butter, softened (I used Smart Balance)
1 c. sugar, plus 3/4c. for rolling
1 large egg
3 1/4 c. flour
3/4 c. jam (I used raspberry, but be creative!)
In a large bowl, beat the butter and sugar together with an electrix mixer until pale – it will take about 3 minutes. Add the egg, and beat until combined. Add the flour slowly, mixing on low, until blended.
Roll the dough into 1 inch balls, and then roll in the sugar that you set aside. Set the balls on parchment paper, a few inches apart. Wet your thumb, and gently press the center of each ball.
Scoop 1/4 teaspoon of jam into each thumbprint, and bake 16 minutes. You want the edges of the cookie to be golden brown, but be careful not to overcook them! Let the cookies cool on a wire rack.
While I packaged up the cookies, Jason was working on this:
Dairy Free Meatball Pizza!
Pizza, cookies … now all you need is a tall glass of dairy-free eggnog, and you’re set for a very merry dairy-free Christmas.