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
Reviews
Took a risk and baked these for the first time for dessert on Christmas Eve. I got so lucky! They were delicious. Light, crispy, and a hit even with the gluten-eating folks in the crowd. I used KAF gluten-free multi-purpose flour as called for in the editor's note in the original recipe. A huge success and I will be baking these again with my Valentine's Day cookie press disks.
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.
Wonderful recipe
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.