Traditional Spritz Cookies - GF
Saturday, December 27, 2014
I hope everyone had a great and Merry Christmas!! Mine was quiet but warm! Some people may be jealous of that fact but it's just not the same without a cold, white Christmas and a loud (sometimes bickering) family. ;] I know that it's technically past Christmas day but it's not past New Years. New Years parties require just as many goodies as Christmas parties do! Therefore, today I have for you a traditional spritz cookie recipe but of course it is a gluten-free version!
It's amazing how much joy I find in making some colorful sugar cookies and watching the Grinch! Even if it is like 80 degrees outside. I spent almost an entire day making spritz cookies and pecan ball cookies and what I love most about these is the amount of butter used. MMMMMMM!
I love cookies!!
Anyways I will waste no more of your time today with my rambling...
INGREDIENTS:
- 3 c all-purpose gluten-free flour
- 1 1/2 c butter
- 1/2 c honey or Truvia Baking Blend
- 1 egg
- 1 tsp baking powder
- 3 tbsp coconut milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- food coloring (optional)
- sprinkles (optional)
METHOD:
- Preheat oven to 350 degrees.
- Mix room temperature butter and honey or truvia in a large mixing bowl. Use beaters until mixture is smooth and creamy.
- Add egg, coconut milk, and vanilla & almond extract. Beat until smooth.
- In a separate medium bowl mix GF flour and baking powder. Mix with fork.
- Add flour mixture to butter mixture. Beat until completely blended.
- If adding food coloring -- like I did -- separate into three equal amounts and just fold in food coloring with spatula.
- Add one color at a time until cookie press is 3/4 full. Choose design of choice and do one squeeze for one cookie.
- Once cookie sheets are full bake for 10-12 minutes or until edges are a light golden brown.
- Add sprinkles if desired after removal.
- Let cool on baking sheet for 5 minutes before transferring them to a cookie cooling rack.
- EnJoY!!
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