Wednesday, October 31, 2012

Gluten Free Spritz Cookies


So, I bought a new toy for the kitchen.  Any guesses what it was?

You got it!  A new Wilton Cookie Press.  The same one linked here Wilton W4011 Comfort Grip Cookie Press (Google Affiliate Ad).

I wasn't sure if it would work, but it did just great.  I must admit, it took a little practice and some recipe tweaking to get the shapes to come out right, but it was well worth the price.

Try this recipe and you will be addicted to making these fun little cookies.

Ingredients

  • 1 cup potato starch (not potato flour)
  • 1 cup sweet rice flour
  • 1 cup sweet white sorghum flour
  • 1 cup sugar
  • 2 sticks unsalted sweet cream butter (softened to room temperature)
  • 2 eggs
  • 2-3 tablespoons half and half
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

  • Melted chocolate  or frosting (your choice)


Step 1:
Whisk the flours together with the baking powder and the salt in a separate bowl and set this aside.

Step 2:
Cream the sugar, butter, egg, and vanilla together.
Step 3:
Mix the flour mixture into the butter mixture.  Follow directions for loading the dough into your press.  I simply used a spatula and shoved it in.  Press out the cookies onto an ungreased cookie tin or onto parchment paper.  I found it easier to press the cookies out  all at once onto parchment paper, then slide them on and off of the cookie tins.  Bake @ 350 degrees for 12 minutes.




Step 4:
After cooling on the counter, frost or decorate as desired.  I dipped this batch in melted dark chocolate.

Enjoy!


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