I baked these cookies for Valentine's Day, but I'm always in the mood for a little love and sweetness so it's never too late to share these little cuties with you. I was cooking for a group of preschoolers with a variety of food allergies, so I made these dairy & gluten free cookies using Cherrybrook Kitchen's gluten free sugar cookie mix, rice milk and vegan butter spread. Using a smaller cookie cutter, I cut out a smaller heart in the middle of the cookie and filled it with a red dough I prepared and let sit for 30-40 minutes beforehand (The colored dough was easier to work with after sitting). I usually don't bake dairy free and I thought the results were pretty spectacular, almost reminiscent of my favorite Pillsbury sugar cookies. The texture was SO similar, you couldn't even tell it was food allergy friendly. I'm definitely going to try this mix again with a classic sugar cookie (including my favorite danish creamery butter, milk and a little bit of sugar sprinkled on top).
Happy Friday :)
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