Gluten Free Spritz Cookies

This fabulous buttery cookie is very popular at Christmas and can be decorated with a fun amount of versatility. The word "spritz" is German for squirt because these are a cookie that is shaped by pressing it through either a cookie press or you can use a large frosting piping tip.

Gluten Free Spritz Cookies

• 1 1/4 cup brown rice flour
• 1/4 cup potato flour
• 1/8 cup corn starch
• 1/2 tsp baking soda
• 1/2 cup cane sugar
• 1 egg
• 1/2 cup milk 
• 3/4 cup softened butter
• 1/2 tsp vanilla extract (Penzey's and Spice Island are both gluten free)
• 1/2 tsp almond extract

Directions:

1.  In a food processor or in a bowl (either a stand mixer or using an electric mixer) combine brown rice flour, potato flour, corn starch, baking soda and sugar. Blend until thoroughly mixed. 

2. Add butter, egg, vanilla and almond extracts. Mix till combined. 

3. Slowly add milk till desired texture is achieved. Part of this will vary depending on the temperature of your kitchen, you are trying to create a soft smooth cookie dough that can be pressed easily through a frosting bag but not runny as to lose it's shape. I find 1/2 cup of milk achieves this. 

4. Preheat oven to 350. Pipe cookie dough onto ungreased cookie sheet in desired shapes. 

5. Bake for approximately 10 minutes or until the edges are turning golden brown. 

6. Allow to cool on baking sheet before removing to decorate. 

7. Suggestions for decoration: You can sprinkle the unbaked cookies with colored sugar or leave plain and once removed from oven and still warm set chocolate chips on top, which will melt but set once cool. I also drizzled some of mine with frosting and decorated with chopped up dry cherries and pistachios. Feel free to decorate in whatever festive way you choose! 

Enjoy! xoxo Happy Holidays! - Iris