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Gluten-Free Spritz Delights

 Gluten-Free Spritz Delights
My daughter has Down syndrome and loves hosting parties, especially on holidays. Cookies always took center stage until she was diagnosed with celiac disease. I decided then to take on gluten-free baking, and these are the best yet—a cross between a shortbread and a sugar cookie.—Cheryl Costilow, Amherst, Ohio
102 ServingsPrep: 25 min. Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure 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.

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Gluten-Free Spritz Delights (continued)

Editor's Note: This recipe was tested with King Arthur Gluten-Free Multi-Purpose Flour. Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional Facts: 1 cookie (calculated without sprinkles) equals 38 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 30 mg sodium, 4 g carbohydrate, trace fiber, trace protein.