Spritz cookies are one of those items that I thought would never work with gluten-free cookie batter. But I was wrong! I modified the recipe that came with my Wilton Cookie Pro Ultra for spritz cookies and the cookies turned out to be delicious and look like the real thing. The key is to not grease your cookie sheet (the batter needs to stick to the sheet to help it come off of the cookie press) and don’t overcook the cookies. You will also need to press the mechanism two times per cookie, instead of one. I think the gluten-free dough is just slightly different in consistency and needs to squeezes of your press. Once you start, you’ll get into a groove and know how to work your particular “spritzer”. Have fun!
1 1/2 cups shortening or butter
1 cup granulated sugar
2 Tablespoons milk or non-dairy milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups gluten-free flour mix (use one containing xanthan gum)
1 teaspoon baking powder
food coloring, optional
Preheat oven to 375. Thoroughly cream shortening and sugar. Add egg, milk, vanilla and almond extract and beat well. Stir together flour and baking powder. Gradually add the dry ingredients to the creamed mixture. Mix until the dough is smooth. You can add a few drops of food coloring and color your dough at this time if you desire.
Do not chill. Place dough in your cookie press and press cookies onto UNGREASED cookie sheet. You may need to squeeze your press two times to release the proper amount of dough. You can add sprinkles on your cookies before you bake them. Bake 10-12 minutes or until the edges are very lightly browned. Remove cookies form sheet. Cool on rack.
Makes 5-6 dozen cookies