DessertDecember/January 2009

Gluten-Free "Buttery" Spritz Cookies

MAKES 120 1½-INCH COOKIES

 

Spritz cookies set the standard for traditional holiday cookies. Delicious and versatile, they can be made in practically any shape and hue, decorated with a rainbow of colored sugar, drizzled with sprinkles – you name it. Store cookies in a tightly sealed container, separating layers with parchment or waxed paper. They freeze well.

“Buttery” Spritz Cookies Gluten-Free

1½  cups dairy-free, soy-free
    vegetable shortening
1  cup sugar
1  teaspoon double-acting baking powder
1  egg (or 1½ teaspoons egg replacer mixed
    with 4 tablespoons rice milk)
1  teaspoon vanilla extract
3½  cups gluten-free cookie flour mix
¾  teaspoon xanthan gum
¼  teaspoon salt
-  Decorative sugars, optional

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.

TIP The key to perfect Spritz cookies is mastering a cookie press. Try the Wilton Comfort Grip Cookie Press, www.wilton.com.

Each cookie contains: 34 calories, 1g total fat, 0.5 saturated fat, 0g trans fat, 2mg cholesterol, 6g carbohydrate, 23mg sodium, 0g fiber, 0g protein

Gluten-Free Cookie Flour Mix

MAKES 6 CUPS

4 cups superfine brown rice flour*
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca flour/starch

Combine all ingredients. Store in the refrigerator until ready to use.

*TIP To make superfine brown rice flour, place brown rice flour in a clean coffee grinder or food processor and process until finely ground.

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