Fantastic Fairy Cookies

Ingredients

• ½ cup (125 g) unsweetened applesauce
• ½ cup (60 g) powdered sugar
• ½ cup (100 g) superfine sugar
• 2 teaspoons (10 ml) vanilla extract
• ½ cup (100 g) Spectrum Organic Shortening
• ¼ teaspoon (1.5 g) salt
• ½ teaspoon (2.3 g) baking soda
• ½ teaspoon (2.3 g) cream of tartar
• 1½ cups (185 g) Bob’s Red Mill white rice flour
• 1 cup (125 g) Bob’s Red Mill tapioca flour

• ¼ cup (50 g) Spectrum Organic Shortening
• 1 teaspoon (5 ml) vanilla extract
• 2 cups (240 g) powdered sugar
• 1 tablespoon (15 ml) water
• Dash of salt

• ¼ cup (40 g) “safe” candy pieces, peppermints, sulfite-free dried fruit, or colored sugars

1. Preheat oven to 350°F (180°C, or gas mark 4).
To make the cookies
2. Cream together applesauce, sugars, vanilla, shortening, and salt. Add the remaining cookie ingredients, start the mixer slow and work up to medium speed. Mix until batter is smooth
3. Pinch off 1 to 2 teaspoons (5 to 10 g) of dough and roll into balls. Place on a baking sheet and flatten slightly. Or, to make decorated cookie shapes with cookie cutters, divide dough into fourths. Place one section of dough between two pieces of nonstick parchment paper. With a rolling pin, roll dough into a flat ½-inch (1.2-cm) disc. Using a cookie cutter, press firmly into dough and with a flat spatula gently remove the cookie shapes to a greased baking sheet. Collect remaining scrap dough and repeat process.
4. Bake for about 12 to 15 minutes, or until the cookies are darker around the edges and firm in the centers. Watch the cookies to make sure they don’t get too golden. Remove from baking sheet with a flat spatula and place on a flat surface to cool.
To make the frosting
5. Place frosting ingredients in a food processor and process until smooth. Place in a bowl.
To make the topping
6. Place candies in a resealable plastic bag and crush with a rolling pin. Pour candy pieces in a small bowl.
7. Decorate cooled cookies with frosting and sprinkle with candy pieces or colored sugar if desired.