Spritz Cookies, GF

By MaryEllen

Spritz cookies are always associated with Christmas. Small, perfectly-shaped pop-able shortbread-like cookies in festive colors, adorned by sprinkles and just begging to be eaten. How much more fun are these then, that they are gluten free spritz cookies?!

Ingredients

• 5 Tbs. (2.5 oz) butter or non-dairy alternative (I like Earth Balance Buttery Sticks)
• ½ cup granulated sugar
• ½ tsp. pure vanilla extract
• ½ tsp. almond extract (optional)
• 1 egg (or Ener-G® egg substitute, prepared)
• 1 ½ cups gfJules Gluten Free All Purpose Flour
• ¼ tsp. sea salt
• Food coloring, if desired
• Sanding sugar or gluten free sprinkles, if desired

Details

Servings 36
Preparation time 20mins
Cooking time 30mins
Adapted from gfjules.com

Preparation

Step 1

Preheat oven to 375° F.

Cream butter and sugar together until smooth. Add extracts and egg or substitute. Slowly stir in flour and salt until fully integrated.

Divide dough into the number of colors you would like to make with your dough. Return one portion to the mixing bowl and add food coloring to the desired color. Remove to a separate bowl and cover to keep soft. Repeat with remaining dough.

Prepare your spritz press by selecting the disc for the cookie shape you choose. Fill the spritz press with the color dough you like, then press out onto a clean, ungreased, unlined cookie sheet. The dough will not stick to the sheet and detach from the press if the cookie sheet is lined with parchment or is oiled.

Follow the manufacturer’s directions for specific instructions on how to use your press to make all the cookies. Sprinkle with sanding sugar or gluten free sprinkles before baking, if desired.

Bake for 6-7 minutes and remove before the cookies begin to brown. Gently loosen them from the cookie sheets with a spatula while hot, then allow them to cool for 5 minutes to remove to a wire rack.
Notes

(recipe is easily doubled)