Gluten Free Spritz Delights Recipes

GLUTEN FREE SPRITZ COOKIES RECIPE

Gluten Free Spritz Cookies Recipe image

Provided by Jules Shepard

Time 27m

Number Of Ingredients 9

Ingredients

5 Tbs. (2.5 oz) butter or non-dairy alternative (I like Earth Balance Buttery Sticks)
½ cup granulated sugar
½ tsp. pure vanilla extract
½ tsp. almond extract (optional)
1 egg (or Ener-G® egg substitute, prepared)
1 ½ cups gfJules Gluten Free All Purpose Flour
¼ tsp. sea salt
Food coloring, if desired
Sanding sugar or gluten free sprinkles, if desired

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.

GLUTEN-FREE SPRITZ DELIGHTS

Gluten-Free Spritz Delights image

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

Ingredients

1 cup butter, softened
1/2 cup sugar
1 large egg
1 teaspoon almond extract
2-1/4 cups gluten-free all-purpose baking flour
1-1/2 teaspoons xanthan gum
1/2 teaspoon salt
3/4 cup gluten-free vanilla frosting
Food coloring, optional
Gluten-free sprinkles

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.

GLUTEN-FREE SPRITZ COOKIES

Gluten-Free Spritz Cookies image

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

Ingredients

1 cup unsalted butter (softened (8 ounces; 225 grams))
2/3 cup granulated sugar (5 ounces; 142 grams)
1 large egg
1 teaspoon vanilla extract
2 cups Bob's Red Mill 1:1 Gluten-Free Flour* (10 ounces; 283 grams)
1 teaspoon salt (5 grams)
Colored sanding sugar for decorating (optional)
1-3 teaspoons water

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.

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