Wednesday, December 22, 2010

Easy Gluten Free Spritz Cookies Recipe

Spritz cookies are another holiday classic that bring back a lot of memories. I never made them growing up, but I remember many tins of shortbread cookies with neat little shapes. I actually didn't care much for the taste of those cookies, but I loved how festive and cute they were! Also, when you're gluten free for some reason it can be hard to come up with a really crunchy cookie. These cookies are crunchy and taste the slightest bit buttery (with no butter). I add almond extract, my favorite flavoring. You could also just use vanilla or lemon extract if you don't care for almond.

I also love that these are little cookies. Even though this isn't the healthiest recipe, because they are so small you only need a few cookies to feel satisfied!

This dough would also be a great sugar cookie dough, or a thumbprint cookie dough... which I think I am going to make later today as well! These cookies are also adapted from a recipe in "Christmas Cookies" published by Southern Living in 1986. Stay tuned tomorrow for some more refrigerator cookies: Orange Almond Spice Cookies!

Easy Gluten Free Spritz Cookies
free of gluten, dairy/casien, soy, and corn & egg free options
adapted from "Christmas Cookies" by Southern Living, 1986
makes 4-5 dozen cookies
printer-friendly recipe

Wet Ingredients:
1 cup Spectrum Palm Shortening
3/4 cup sugar
1 egg -or- 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons hot water + 1 teaspoon olive oil)
1 teaspoon almond, lemon, vanilla, or butter extract. Use your favorite flavor!
2-4 tablespoons ice-cold water, as needed

Dry Ingredients:
3/4 cup arrowroot starch
3/4 cup brown rice flour
3/4 cup millet flour
1 teaspoon xanthan gum -or- guar gum for corn free
1/2 teaspoon baking powder
1/4 teaspoon salt

In a medium bowl whisk together all dry ingredients and set aside. In a large bowl cream Spectrum Palm Shortening and sugar. Mix in the egg & almond extract. Slowly add the dry ingredients until you have a soft cookie dough.  You may need to add 2-4 tablespoons of ice cold water to the dough to help it become pliable and workable, especially if you're going to use it for refrigerator dough or jam thumbprint cookies. To make spritz cookies, add cookie dough to your cookie press and make them according to the cookie press directions. I've found it's easier to press the cookies onto a plate (instead of straight onto the cookie sheet) and then transfer them to a cookie sheet. You will be able to easily make 4-5 dozen cookies. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat mat. Place pressed cookies 1/2" apart on the cookie sheet. If desired, sprinkle with red & green sugar or candy sprinkles. Bake for 7-9 minutes until the edges of the cookies are golden brown. Cool for 10 minutes and then try not to eat them all at once! :-) A wonderful gift for friends and family or perfect for a Christmas Cookie Swap!

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