Easy Gluten Free Spritz Cookies

free of gluten, dairy/casien, soy, and corn & egg free options

adapted from "Christmas Cookies" by Southern Living, 1986

published on www.gingerlemongirl.com 12-22-2010.

makes 4-5 dozen cookies

Wet Ingredients:

1 cup Spectrum Palm Shortening

3/4 cup sugar

1 egg -or- 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons hot water + 1 teaspoon olive oil)

1 teaspoon almond, lemon, vanilla, or butter extract. Use your favorite flavor!

Dry Ingredients:

3/4 cup arrowroot starch

3/4 cup brown rice flour

3/4 cup millet flour

1 teaspoon xanthan gum -or- guar gum for corn free

1/2 teaspoon baking powder

1/4 teaspoon salt


In a medium bowl whisk together all dry ingredients and set aside. In a large bowl cream Spectrum Palm Shortening and sugar. Mix in the egg & almond extract. Slowly add the dry ingredients until you have a soft cookie dough. To make spritz cookies, add cookie dough to your cookie press and make them according to the cookie press directions. I've found it's easier to press the cookies onto a plate (instead of straight onto the cookie sheet) and then transfer them to a cookie sheet. You will be able to easily make 4-5 dozen cookies. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat mat. Place pressed cookies 1/2" apart on the cookie sheet. If desired, sprinkle with red & green sugar or candy sprinkles. Bake for 7-9 minutes until the edges of the cookies are golden brown. Cool for 10 minutes and then try not to eat them all at once! :-) A wonderful gift for friends and family or perfect for a Christmas Cookie Swap!


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