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Gluten-Free Spritz Delights

TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling YIELD: 8-1/2 dozen.
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

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 2-1/4 cups gluten-free all-purpose baking flour (without xanthan gum)
  • 1-1/2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 3/4 cup gluten-free vanilla frosting
  • Food coloring, optional
  • Gluten-free sprinkles

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 cookie: 38 calories, 2g fat (1g saturated fat), 7mg cholesterol, 30mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.

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