Wednesday, December 5, 2012

Our Nut-Free Cupcake Winner from Nutphree's in Chicago, Plus a Nut-Free Holiday Cookie Recipe!

We've got a winner!!! Read on....
We've got a winner in the Nut-Free Mom and Nutphree's Cupcakes giveaway! Our winner is Michelle B. from Park Ridge, IL!!!

Congratulations, Michelle! You've got one dozen nut-free cupcakes coming your way with free delivery, courtesy of Nutphree's. This is a $45 value. Woohoo! Michelle B., please send an e-mail to me at with your full name, address and phone number and I'll forward your info to the nice people at Nutphree's Cupcakes.

Thank you to everyone who participated in this giveaway. If you live in the area and didn't win, do yourself a favor and go to Nutphree's storefront bakery in Mount Prospect, IL, to give you and your family the total bakery experience. Many of us have never been able to bring our kids to a bakery. As parents of a child with severe nut allergies, Nutphree's understands and they've got you covered. If you stop by, tell Nutphree's that I said hi!

For those of you who were not eligible for the giveaway, don't worry, we'll have more contests open to all readers very soon.

A BIG "thank you" goes to Nutphree's Cupcakes for sponsoring this giveaway and for being such a great friend of The Nut-Free Mom blog and readers. You guys are the best!!

Nut-Free Holiday Cookie Recipe

It's the holiday season, so it's definitely time to talk about cookies. I've had many recipe requests, so have I got a great recipe for you. Remember those Andes Peppermint Crunch Bits I talked about on Facebook? Recently, I added them to one of my favorite holiday cookie recipes and they were a hit!

Here's what the bag looks like. I found them at my local supermarket in a holiday baking display. Ask your store if you can't find them.

Andes brand baking chips are made by Tootsie Roll corporation so they are egg-free, peanut-free, tree nut-free and gluten-free. Please check the bag for more allergen info.

The following recipe contains egg and butter; if you want a dairy-free, egg-free shortbread recipe that is similar, then click this link for my candy corn shortbread. Instead of adding food coloring and shaping into a candy corn shape, keep the dough plain, roll into a log and press these baking chips into the top of each cookie before baking. Yum. For those of you who can bake with eggs and dairy, read on.

Nut-Free Peppermint Crunch Shortbread Cookies


  • 1 cup (two sticks) unsalted butter
  • ¾ cup sugar, scant
  • Yolk of one egg
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract (McCormick or Nielsen-Massey brand)
  • White granulated sugar (for topping)
  • Andes brand Peppermint Crunch baking chips (to taste)

1.        Preheat oven to 375 degrees. Cream butter and sugar with electric mixer at medium speed until light and fluffy. Add egg yolk and beat until combined. Mix salt with flour and add gradually to butter mixture. Add vanilla. Dough will be stiff.
2.     Roll into small balls, about one teaspoon and place on non-stick cookie sheet. Flatten slightly with the bottom of a glass, then press in several Andes brand Peppermint Crunch baking chips in a decorative pattern. Sprinkle with white granulated sugar or decorator's sugar, if you like.
3. `Bake 7-9 minutes or until bottoms are very lightly brown. Let cool on cookie sheet and then transfer to wire racks to cool completely. Store in an airtight container.

Nut-Free Mom's Peppermint Crunch Shortbread Cookies.

These would be great to bring to a party, or just to tuck into a lunchbox as a special treat. I hope you enjoy them! What's your favorite thing to bake at the holidays?

*Giveaway winner chosen using

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