Buttery Spritz cookie - gluten/dairy free

By LynnWelch

Ingredients

• 1 1/2 cups dairy-free, soy-free vegetable shortening
• 1 cup sugar
• 1 teaspoon double-acting baking powder
• 1 egg
• 1 teaspoon vanilla extract
• 3 1/2 cups gluten-free cookie flour mix (see sidebar)
• 3/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• Decorative sugars, optional

Details

Adapted from livingwithout.com

Preparation

Step 1

1. Preheat oven to 375 degrees.

2. Beat shortening and sugar in an electric mixer set on medium for about 30 seconds. Add baking powder and mix until combined. Beat in egg (or egg replacer and rice milk) and vanilla extract until combined.

3. In a separate bowl, combine gluten-free flour mix, xanthan gum and salt.

4. Add the flour mixture to the shortening mixture, beating on low speed until combined.

5. Pack the dough into a cookie press. Place the face of the press firmly down on an ungreased cookie sheet and press out cookie, a single press for each cookie. Space cookies about 1 inch apart. Decorate with colored sugar, sprinkles, etc.

6. Bake for 8 minutes on center rack in preheated oven until cookie edges are firm but not brown. Cool cookies on the cookie sheet for a couple minutes before transferring to a wire rack.