Looking for a good snowy or rainy day activity with your food-allergic toddler?!

I have found a new, better vegan sugar cookie recipe, on this other blog.  It is so much better than the other recipe that I was using.  I used Earth’s Balance vegan butter sticks for the butter.  And one note — after having made the dough several hours before using it, and refrigerating it in the meantime, I needed to add a lot of flour — probably at least a 1/4 to 1/2 a cup — so that the dough wasn’t too sticky.  I ended up just adding flour until it reached the right consistency to be rolled out and cut into shapes by little fingers!  For toppings, I used mini- allergy-free chocolate chips, raisins, and a sugar and cinammon mixture.  I baked the cookies for 9 minutes, and that seemed to do the trick!

These cookies were truly delicious.  Use some fun cookie cutters if you can.  I bought the Sesame Street ones from Williams-Sonoma.  But if you don’t have any on hand, you can always use the top of a water or other glass to make circles, and then get a bit more creative with your toppings (fresh shredded coconut, raisins, sugar, etc.).  And I dare you not to eat all the cookies while your children are asleep!