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  • Writer's pictureFARE Tag Team

This recipe was given by Catherine!


Ingredients:

- 1 cup shortening

- 1 ½ cups sugar plus 4 tablespoons for coating

- 2-3 T of water

- 2 ¾ cups flour

- 2 teaspoons cream of tartar

- 1 teaspoon baking soda

- Pinch of salt

- 2 teaspoons cinnamon


Directions:

Preheat the oven to 350 degrees. In a large bowl, mix the shortening, 1 ½ cups sugar, and water until well combined. In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Mix the dry ingredients with the wet ingredients until everything is evenly combined. Form the dough into a cylinder and wrap it with plastic wrap. Chill the dough for at least 45 minutes.

Combine the cinnamon and remaining 4 tablespoons of sugar in a small bowl. Roll the dough into inch sized balls. Coat each dough ball with the cinnamon sugar. Place the cookies on a sheet pan lined with parchment paper about 1-2 inches apart. Bake for 12 minutes or until the bottom of the cookies is lightly browned. Flatten the cookies using a spatula. Store the cookies in a room-temperature container.



Catherine's Bio:

Catherine Walker is an 11th grader at Western Reserve Academy from Hudson, Ohio. This is her second year being a member of TAG. Catherine has been allergic to dairy, eggs, peanuts, tree nuts, and quinoa for her whole life and has advocated for food allergy awareness for many years. She has published her own allergy-friendly cookbook called: Cook It Up! Delicious Recipes for Healthy Cooking. She plays varsity tennis and also participates in her school’s acapella group. Despite having food allergies, Catherine tries to move past them and not let them define her life.


  • Writer's pictureFARE Tag Team

This recipe was given by Maria! Free from: peanuts, tree nuts, egg, soy

Link to Maria's Instagram: https://www.instagram.com/p/CFuIP5YFDGH/


Ingredients:

-2 cups all-purpose flour

-2 stick cold butter

-1 tbsp sugar

-¼ tsp salt

-1 tbsp red wine vinegar

-3 tbsp cold water

-apple pie filling

-½ cup powdered sugar

-1 tbsp water

-1 tsp cinnamon


Steps:

1.) In a food processor, blend together the flour, butter, sugar, and salt.

2.) Transfer to a large bowl and add the red wine vinegar and cold water.

3.) Knead until a dough forms and allow to chill in the fridge, at least 30 minutes.

4.) Roll out and cut out rectangles of the dough.

5.) Place about 1-2 tablespoons of apple pie filling onto one of the rectangles, brush edges with water, and then place and press down another rectangle of the dough.

6.) Press down the edges with a fork and then bake at 375 for 15-20 minutes.

7.) Remove them from the oven and allow them to cool.

8.) Make the icing by whisking together ½ cup powdered sugar, 1 tbsp water, and 1 tsp cinnamon. Enjoy!


Maria's Bio:

Hi! My name is Maria and I am 14 years old! I am from New Jersey and in 9th grade. I’ve had food allergies ever since I was a baby and I’m allergic to peanuts, tree nuts (except almonds), sesame, and some legumes and fish. I enjoy playing volleyball and softball, and I love to bake! I have a baking Instagram account, @take_a_bake_break where I post some of the recipes I make! I’m really excited to become a part of this community! :)


  • Writer's pictureFARE Tag Team

This recipe was given by Maddie!

Free from: Fish, Milk, Peanut, Sesame, Shellfish, Soy, Tree Nuts, Wheat


Ingredients:

-Gluten-Free multi-purpose flour (3 ¼ cups)

-Xanthan gum (½ teaspoon)

-Baking soda (¼ teaspoon)

-Salt (½ teaspoon)

-Ground ginger (1 ½ teaspoon)

-Ground cinnamon (1 teaspoon)

-Ground cloves (¼ teaspoon)

-Milk-free butter or margarine, softened (6 tablespoons)

-Brown sugar (½ cup)

-Large Egg (1)

-Molasses (½ cup)

-Vanilla (1 teaspoon)


Directions:

1.) Whisk together the GF flour, xanthan gum, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.

2.) Add the egg, molasses, and vanilla to the medium bowl, and blend on medium-low speed until well blended.

3.) Add the rest of the dry ingredients, and blend on low speed until incorporated.

4.) Divide the dough in half, and let both halves chill in the fridge overnight.

5.) Preheat the oven to 375ºF.

6.) Take the dough from the fridge and roll out the dough to about ¼ inch thick.

7.) Cut the dough with cookie cutters and place on a baking sheet.

8.) Chill the baking sheets of dough for about 15 minutes.

9.) Place chilled sheets into the oven and cook for 8 - 10 minutes.

10.) Decorate with icing.


Maddie's Bio:

Madeleine (Maddie) Waldie is an 18-year-old high school senior from Sunnyvale, CA. She is a member of FARE’s Teen Advisory Group (TAG), a Black Belt in Tang Soo Do, and lead programmer and drive team member on her school's FRC robotics team. Maddie has worked as a High School Embedded Software Intern at NVIDIA, and as a Math Department Intern at her high school. She loves participating in community outreach that empowers girls to pursue STEM careers and has helped to mentor an FLL team. As an infant, Maddie was diagnosed with a milk allergy. At age three, she was diagnosed with oral allergy syndrome, and allergies to peanuts, tree nuts, and tomatoes. During her journey, she has successfully completed milk desensitization and has seen positive improvements from Sublingual Immunotherapy (SLIT) for her environmental allergies. After multiple life-threatening reactions during her Junior year in high school, she started oral immunotherapy (OIT) in combination with Xolair, which has been a life-changing experience. Next year, as a student at Santa Clara University, Maddie hopes to be an advocate for herself and others, educating about the challenges of living with food allergies, being a change maker in her community, and helping the food allergic to find their voice.


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