Gluten Free Spritz Cookies Lots Of Flavors Food

GLUTEN FREE SPRITZ COOKIES RECIPE

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 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.

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.