- 1 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon almond extract
- 2-1/4 cups gluten-free all-purpose baking flour
- 1-1/2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 3/4 cup gluten-free vanilla frosting
- Food coloring, optional
- Gluten-free sprinkles
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, xanthan gum and salt; gradually beat into creamed mixture.
- Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
- In a microwave, warm frosting to reach a drizzling consistency. If desired, tint with food coloring. Drizzle over cookies; decorate with sprinkles. Let stand until set. Yield: 8-1/2 dozen.
Reviews for Gluten-Free Spritz Delights
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"I used Pamela's Products Artisan Flour & lined the baking sheets with parchment. The cookies were perfect. I didn't tell my guests they were gluten-free until they were ready to leave...and everyone took some home with them."
"I used Bloomfield farms gluten free flour which has given the best results on everything I've used it for. This dough was so soft I had lots of trouble getting cookies to form. I refrigerated it for ten minutes and that fixed the issue. These spritz melt in your mouth! Oh I also used a stevia blend sugar substitute."
"I used Robin Hood Gluten Free flour- don't have King Arthur in Canada. I had a hard time with the cookie dough sticking to the cookie sheets. I had to squeeze out a dozen or so before they started sticking to the pan. They tasted fine but are quite delicate. Only the more solid shapes held up- like the tree and the daisy. All the wreaths I made crumbled when baked. So I ended with 5 dozen or so usable cookies and a bag of delicious broken pieces. They are tasty and were cute decorated with buttercream. I took mine to two different bake sales."