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 gluten-free spritz cookies are light, crisp and buttery. They are also easy to make, but they do require a cookie press. Mine looks like this:
- ⅔ cup sugar
- 1 cup butter (or butter substitute such as Earth Balance sticks)
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (or additional vanilla)
- 1½ cups white rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 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, and then turn to medium for about 30 seconds to get it mixed. Remove the paddle and scrape the sides of the bowl.
- Put the dough into the cookie press. 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.
- Bake the cookies at 375 degrees for 6 – 8 minutes. The edges will be lightly browned.
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.