Snack time and party time often isolate those with food allergies, particularly young children. To keep these important social events festive while providing a nutritional energy boost between meals, I offer eight great cookie and snack recipes. Use the following key to know if the recipe works with your specific allergy or allergies:

• EF: Egg free
• MF: Milk free
• NF: Nut free
• PF: Peanut free
• SF: Soy free
• WF: Wheat free

Caramel Popcorn (EF, MF, NF, PF, SF,WF)

• ½ cup popping corn
• 1¾ cups honey
• ¼ cup milk-free, soy-free margarine
• ¹⁄₃ cup water
• ¼ teaspoon salt

1. Pop the popping corn. Set aside. Grease cookie sheets.
2. Combine the remaining ingredients in a saucepan and bring to a boil over medium heat, stirring continuously. Continue stirring occasionally until mixture reaches 280 degrees (use a candy thermometer).
3. Pour caramel mixture over popcorn, and stir well until coated. Spread on greased cookie sheets to cool. Tip: To make caramel popcorn balls, grease your hands and form mixture into balls while warm. Wrap in waxed paper to cool.

Chocolate Melt Away Cookies (EF, MF, NF, PF, SF)

• 1½ cups flour
• ½ cup cornstarch
• ¹⁄₃ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ cup milk-free, soy-free margarine, softened
• ¾ cup sugar
• 3 tablespoons water, 3 tablespoons oil, 2 teaspoons baking powder; mixed together
• 2 teaspoons vanilla extract
• 3 tablespoons water

1. In medium bowl, whisk together flour, cornstarch, unsweetened cocoa powder, and salt. Set aside.
2. In large bowl, beat margarine and sugar with electric mixer on medium speed until light and fluffy. Add remaining ingredients. Blend well.
3. Beat in flour mixture. Dough will be slightly crumbly.
4. Knead well with hands. Divide dough in half. Shape each half into log and cover with plastic wrap. Freeze 20 minutes.
5. Preheat oven to 350 degrees. Lightly grease cookie sheet. Set aside.
6. Unwrap dough and slice cookies ¼-inch thick. Bake 12 minutes. Cool completely.
7. Spread 1 teaspoon Minty Cream Filling (see next recipe) onto the bottoms of half of cookies. Top with remaining cookies, placing flat sides together. Press gently to sandwich together.

Minty Cream Filling (EF, MF, NF, PF, SF, WF)

• 2 cups confectioners sugar
• ¼ cup shortening
• 1 tablespoon light corn syrup
• ¼ cup water
• ½ teaspoon vanilla extract
• ½ teaspoon mint extract
• 2 drops green food coloring

In large bowl, blend all ingredients together with electric mixer on medium speed until smooth and creamy.

Cinnamon Crunch Cookies (EF, MF, NF, PF, SF)

• 1¹⁄₃ cups flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup milk-free, soy-free margarine, softened
• ¾ cup sugar
• ½ teaspoon vanilla extract
• 1½ tablespoons water, 1½ tablespoons oil, 1 teaspoon baking powder; mixed together
• 2 teaspoons ground cinnamon mixed with ¼ cup sugar

1. Preheat oven to 400 degrees. Grease cookie sheets.
2. Stir together flour, cream of tartar, baking soda, and salt; set aside.
3. In mixer bowl, combine margarine and sugar; beat until fluffy. Blend in vanilla. Beat in water, oil, and baking powder mixture. Gradually add to flour mixture, beating until just combined.
4. Drop by rounded teaspoons into the cinnamon-sugar mixture. Roll cookies to coat well, shaping them into balls as you roll. Arrange the balls about 1½ inches apart on greased baking sheets. Bake 8 to 10 minutes or until edges are golden brown. Transfer to wire racks to cool. Makes about 3 dozen cookies.

Tip: This cookie mixture can go from freezer to oven.

Molasses Cookies (EF, MF, NF, PF, SF, WF)

• ¾ cup shortening
• 1 cup brown sugar, firmly packed
• 1½ tablespoons water, 1½ tablespoons oil, 1 teaspoon baking powder; mixed together
• ¼ cup molasses
• 2¼ cups barley flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ cup sugar

1. Beat together shortening and brown sugar until soft and creamy. Add water, oil, and baking powder mixture and molasses. Mix well and set aside.
2. Combine flour, baking soda, salt, cinnamon, ginger, and cloves. Add to shortening mixture. Mix well. Cover and chill 2 hours.
3. Preheat oven to 350 degrees. Grease two cookie sheets; set aside. Shape dough into 1- inch balls; roll balls in remaining sugar. Place on cookie sheets. Bake 12 minutes. Move to wire racks to cool.

Oatmeal Cookies (EF, MF, NF, PF, SF, WF)

• 1 ⁄2 cup shortening
• 1 ⁄2 cup dark brown sugar, firmly packed
• 1 ⁄2 cup sugar
• 3 ⁄4 teaspoon vanilla extract
• 1 ⁄2 cup rice flour
• 1 ⁄2 teaspoon salt
• 2 teaspoons baking powder
• 6 tablespoons water
• 2 cups quick oats

1. Preheat oven to 350 degrees. Grease cookie sheet. Set aside.
2. In large bowl, cream shortening, sugars, and vanilla extract. Set aside.
3. In separate bowl, sift together rice flour, salt, and baking powder. Add to creamed mixture. Stir well. Add water and oatmeal; mix well.
4. Drop by teaspoonfuls onto cookie sheet. Bake 10 minutes. Tip: Instead of washing your sifter every time you use it, hold it upside down over a garbage can and tap the bottom to get out crumbs and excess powder. If lumps are caught in it, soak it in hot, soapy water.

Rice Krispie Treats (EF, MF, NF, PF, SF, WF)

• 1 ⁄4 cup milk-free, soy-free margarine
• 1 package regular size milk-free, egg-free marshmallows
• 6 cups Kellogg’s Rice Krispies cereal

1. Grease an 11-by-17-inch baking dish.
2. Melt the margarine in a large pot over low heat. Add marshmallows and stir until completely melted.
3. Remove from the heat and add Rice Krispies. Stir until the mixture is well coated.
4. Pour into baking dish and flatten with the back of a spoon. Let cool before cutting into bars.

Tip: To make an Easter bunny; shape approximately 3 cups of the mixture into a ball to form the body: Make a smaller ball for the head; using approximately 2 cups. Form the remaining cup of mixture into a ball to make the tail. Roll the tail in shredded coconut to give your Easter bunny a “cotton tail.” Attach the head and tail to the body with toothpicks. Cut ears from pink construction paper and gently push them into the head. Cut whiskers from black construction paper, dip the end in honey; and attach them to the face.

WARNING: Be sure to remove the toothpicks before eating the bunny.

Tip: Shape the mixture into an Easter basket or birthday basket to fill with treats.

Sugar Cookies (EF, MF, NF, PF, SF)

• 3 tablespoons milk-free, soy-free margarine, softened
• ²⁄₃ cup sugar
• 1½ tablespoons water, 1½ tablespoons oil, 1 teaspoon baking powder; mixed together
• 1 tablespoon lemon juice
• 1½ cups flour
• ½ teaspoon baking soda
• ¼ teaspoon nutmeg
• 2 tablespoons sugar

1. Preheat oven to 375 degrees. Beat margarine and sugar with electric mixer on medium speed until creamy. Add water, oil, and baking powder mixture; stir well. Add lemon juice. Set aside.
2. In separate bowl, combine flour, baking soda, and nutmeg. Combine with wet mixture and stir until well blended.
3. Shape into balls and roll in remaining sugar. Place balls on ungreased cookie sheets, flatten into circle. Bake 9 minutes. Transfer to wire racks and cool completely.

Traditional Holiday Sugar Cookies (EF, MF, NF, PF, SF)

• 1½ cups confectioners sugar
• 1 cup milk-free, soy-free margarine, softened
• 1½ teaspoons vanilla extract
• 1½ tablespoons water, 1½ tablespoons oil, 1 teaspoon baking powder; mixed together
• 2½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

1. In large bowl, combine confectioners sugar; margarine; vanilla extract; and water, oil, and baking powder mixture. Mix well. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate 2 hours.
2. Preheat oven to 375 degrees. Lightly grease cookie sheet. Set aside. Divide dough in half. Place each half between two sheets of wax paper. Cut into desired shapes using holiday cookie cutters. Transfer cookies from wax paper to prepared cookie sheet. Bake 7 to 8 minutes or until edges are light brown. Transfer to wire rack. Cool. Frost if desired.