GLUTEN-FREE SPRITZ COOKIES
Gluten-Free Spritz Cookies are buttery and tender. A gluten-free flour blend-- and good cookie press--makes these one of the easiest Christmas cookies to bake. They are lovely on their own or decorated with a sprinkle of colored sugar.
Provided by Elizabeth
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and preheat oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Beat together butter, sugar, and vanilla on medium-high speed until light and fluffy, about two minutes. Stop the mixer once or twice to scrape down the sides of the bowl. Add the egg. Mix until combined. Stop the mixer and scrape down the bowl. Mix for 15 seconds. Turn mixer off and add the flour and salt. Tun the mixer to medium-low. Mix until a dough forms.
- Fill a cookie press according to the manufacturer's directions. Press cookies onto prepared baking sheet. Sprinkle with sugar, if desired.
- Bake until cookies are edges are golden brown, about ten minutes. Allow cookies to cool on the baking sheet for about three minutes. Transfer cookies to a wire rack to cool completely.
- Repeat with remaining dough. (If the dough won't release from the press during the second batch of cookies, stir in a little water, about 1-3 teaspoons. Sometimes the dough stiffens between batches. Adding water solves the problem.) Allow baking sheet to cool between batches or the cookies will spread.
- Store in an airtight container for up to one week.
GLUTEN FREE SPRITZ COOKIES RECIPE
Provided by Jules Shepard
Time 27m
Number Of Ingredients 9
Steps:
- 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.
BEST EVER SPRITZ COOKIES (GLUTEN-FREE RECIPE)
Steps:
- Heat oven to 400ºF.
- Combine all ingredients except gluten-free flour blend in bowl; beat at medium speed until creamy. Add flour blend; beat until well mixed
- Fit cookie press with desired template; fill with cookie dough. Press dough, 2 inches apart, onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned.
Nutrition Facts : Calories 60 calories, Fat 3 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 45 milligrams, Carbohydrate 7 grams, Fiber 0 grams, Sugar grams, Protein 0 grams
ALMOND FLOUR SPRITZ COOKIES
These small, almond flour spritz cookies are buttery, lightly sweetened with honey, and have a delicious almond flavor. A cookie press is used to get beautiful, intricate cookie designs that are perfect for any holiday or season! The pressed cookie recipe is SCD (specific carbohydrate diet), gluten free, grain free, refined sugar free, and low lactose.
Provided by Jennifer Brown
Categories Dessert
Number Of Ingredients 8
Steps:
- In a large bowl use a rubber spatula to mix and press together all of the ingredients until a soft dough has formed. Allow the dough to rest for 3 to 5 minutes, this allows the flour to absorb some of the moisture.
- Preheat the oven to 325F.
- Assemble and fill your cookie press with dough according to the manufacturers instructions. (I find rolling the dough into balls before placing into the tube of the press works best.) If you find the dough is too wet to work with, place in the refrigerator for 5 minutes before filling the cookies press.
- Press the cookies about 1 inch apart onto the baking sheet.
- Place the baking sheet with the pressed cookies into the freezer to chill for 5 minutes. this step is crucial as it will help the cookies keep their intricate designs.
- Bake on the middle rack of the oven for 7 to 10 minutes. The cookies should be golden brown on the bottom and just slightly golden on top.
- Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Follow all of the above steps for the soft cookies.
- Once your cookies have finished baking, allow your oven to cool completely, Then set the temperature to 170F.
- Place the baking sheet with the cookies back into the oven and allow to dehydrate for up to 3 hours.
- Remove from the oven and let cool completely on a cooling rack.
Nutrition Facts : Calories 43 kcal, Carbohydrate 2 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 28 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GLUTEN FREE SPRITZ (PRESS) COOKIES
This recipe is a gluten-free substitution of an old family recipe and it's so good you won't be able to tell that it's gluten-free!!
Provided by Becca
Categories Dessert
Time 53m
Yield 24-36 cookies, 15-24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 drgees.
- cream butter(or shortening).
- slowly add the powdered sugar.
- once butter and powdered sugar are mixed well, add: vanilla(or almond) extract, beaten egg yolks, and salt.
- SLOWLY add flour until dough is pressable.
- use cookie press to press cookies on to large baking sheet.
- bake for approximately 8 minutes.
- let cool and enjoy.
Nutrition Facts : Calories 147, Fat 12.8, SaturatedFat 8, Cholesterol 54.7, Sodium 128.6, Carbohydrate 8.1, Sugar 7.9, Protein 0.5
GLUTEN-FREE SPRITZ DELIGHTS
My daughter has Down syndrome and loves hosting parties, especially on holidays. Cookies always took center stage until she was diagnosed with celiac disease. I decided then to take on gluten-free baking, and these are the best yet-a cross between a shortbread and a sugar cookie. -Cheryl Costilow, Amherst, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, xanthan gum and salt; gradually beat into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a microwave, warm frosting to reach a drizzling consistency. If desired, tint with food coloring. Drizzle over cookies; decorate with sprinkles. Let stand until set.
Nutrition Facts : Calories 38 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE SPRITZ COOKIES (GLUTEN-FREE!)
Spritz Cookies are a must make for Christmas. You'd never guess that these CHOCOLATE SPRITZ COOKIES are GLUTEN FREE! Utterly delicious, like little heavenly brownie bites. This Spritz Cookie Recipe is the ultimate EASY Christmas cookie recipe!
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 12m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, egg, and vanilla until fluffy.
- In a separate bowl, stir the flour, cocoa powder, and salt together. Slowly incorporate into the butter mixture using the mixer until fully combined and smooth.
- Load dough into your Cookie Press. Operate cookie press according to package instructions, pressing cookies onto a large ungreased cookie sheet. (The cookies won't come out of the press cleanly if your sheet is greased.) Sprinkle with sprinkles of your choice if desired.
- Bake for 5-7 minutes, or until set. Carefully place on wire rack to cool completely.
Nutrition Facts : Calories 69 kcal, Carbohydrate 8 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 25 mg, Sugar 4 g, ServingSize 1 cookie, Protein 1 g, TransFat 0.1 g, Fiber 1 g, UnsaturatedFat 1.2 g
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