Chocolate Spritz Cookies Gluten Free Food

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.

GLUTEN-FREE SPRITZ COOKIES

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.

CHOCOLATE SPRITZ COOKIES (GLUTEN-FREE!)

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.

GLUTEN FREE SPRITZ (PRESS) COOKIES

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.

CHOCOLATE SPRITZ COOKIES

Steps:

• Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
• Add mixture of flour, cocoa and salt gradually; mix well.
• Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
• Cool completely.

CHOCOLATE SPRITZ COOKIES

Steps:

• Sift flour, cocoa and salt in bowl.
• Beat together butter and sugar in large bowl until smooth and creamy.
• Beat in yolk.
• On low speed, beat in flour mixture until well combined.
• Cover; refrigerate 10 minutes.
• Heat oven to 375ºF.
• Grease several baking sheets.
• Spoon some of dough into cookie press fitted with plate-tip of your choice.
• Keep remaining dough refrigerated.
• Onto prepared baking sheet, press dough onto cookie sheet 1 inch apart.
• NOTE:.
• Cookies can be decorated before baking.
• Bake for 5 to 7 minutes or until firm. Remove from oven.
• With pancake turner, immediately remove cookies from baking sheet to wire racks to cool
• Continue with remaining dough, pressing out and baking.
• Line clean baking sheet with waxed paper.
• Heat chocolate and oil in small saucepan over low heat, until melted.
• Dip ends of each cookie in chocolate, drizzle chocolate mix over cookies, or decorate in any fashion desired.