The Gluten-Free Homemaker

It’s really a lot of fun to make cookies in different shapes.  There are basically two ways to do it: roll and cut sugar co0kies or make spritz cookies.  Spritz cookies are my favorite, but if you want particular shapes such as an angel or bell, then you have go with sugar cookies.  These cookies are light, crisp and buttery.  They are also easy to make, but they do require a cookie press.  Mine looks like this:


Update:  I have successfully made these cookies dairy free using Earth Balance vegan buttery sticks or Earth Balance shortening sticks.

Gluten-Free Spritz Cookies

Preheat oven to 375
Ingredients

• 2/3 c. sugar
• 1 c. butter (or butter substitute such as Earth Balance sticks)
• 1 egg
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract (or additional vanilla)
• 1 1/2 c. white rice flour
• 1/2 c. potato starch
• 1/4 c. tapioca starch
• 1/2 tsp. xanthan gum
• 1/2 tsp. salt

Instructions
In your mixer bowl, cream together the butter and sugar by beating on high for a couple of minutes.  Scrape down the sides of the bowl and add the egg and extracts.  Beat again for a couple of minutes.  Combine the dry ingredients and add them to the mixer bowl.  Turn the mixer on low to get the flour incorporated, then turn to medium for about 30 seconds to get it mixed.  Remove the paddle and scrape the sides of the bowl.  Your dough will look like this:



Put the dough into the cookie press.  I did this by using an ice tea spoon and pushing hunks of the dough down the tube.  Place desired shapes on an ungreased cookie sheet.  The cookies don’t spread much so they can be pretty close together.  Add sprinkles to the tops of the dough if desired.  Using the cookie press and decorating the cookies is fund to do with kids.  Here’s how they look before baking:


Bake the cookies in a 375 degree oven for 6 – 8  minutes.  The edges will be lightly browned.  Here’s how they look after baking:


I was disappointed that my red sprinkles turned pink as the cookies baked.  I made some with red and blue sprinkles that ended up looking like they were meant for a baby shower!


This recipe is my submission for Go Ahead Honey It’s Gluten Free.  This month it is hosted at gluten free by nature with a theme of holiday cookies.

This recipe is also submitted to 2010 Gluten-Free Holiday Desserts.

Labels: cookies/bars, dessert recipes