I picked up an old fashioned metal cookie press from the second hand store and couldn't wait to try making Gluten Free Spritz Christmas Cookies. They've always been a favorite of mine and it's been a long time since I had one.
I was thrilled with how they came out. They taste just like I remembered! Buttery, crisp and melt in your mouth!
Then I made Gluten Free Russian Tea Cakes! I love Christmas!
If you can't find an older cookie press, you might like this one at Amazon. It has some impressive reviews. Kuhn Cookie Press (affiliate)
Your dough should be pliable, soft, but not wet, and easily inserted into the press
Now I just need to give them away before I eat them all. Happy Holiday cookie baking!
Makes 4 dozen
- 3/4 cup granulated cane sugar
- 3/4 cup organic butter, melted, for dairy free use Earth Balance
- 1 large egg, or Ener-G for egg free
- 1/2 teaspoon salt or gluten free baking powder for a lighter cookie
- 2 teaspoons gluten free pure vanilla extract
- 1/2 teaspoon gluten free pure almond extract
- 2 1/4 cups Gluten Free flour, see recipe below
Preheat oven to 375 degrees
- In a large bowl, beat/cream the butter and sugar for apx a minute. Add egg and beat well.
- Add dry ingredients and extracts. Beat until well mixed.
- Divide dough. Fit cookie press with desired template, fill with cookie dough. Press dough, onto ungreased cookie sheets.
- Bake 10-12 minutes or until bottoms are lightly browned.
- Decorate with sprinkles
Basic Gluten Free flour recipe:
1 cup Gluten Free White Rice flour
3/4 cup Gluten Free Bob's Red Mill Brown Rice flour
1/4 cup Gluten Free tapioca starch/flour
1/4 cup Gluten Free organic cornstarch, or potato starch
1 1/4 teaspoons xanthan gum
Whisk well and store in the fridge.