Almond Spritz Cookies {Gluten-Free, Dairy-Free}


Almond spritz cookies have been my favorite Christmas cookies since childhood. My mom is a big holiday baker and she bakes serval types of Christmas cookies.In her holiday cookie line up there were always almond spritz cookies. I love the simplicity of these cookies.




Spritz cookies are similar to butter cookies, but this recipe is dairy-free, so it’s not made with butter. They are not too sweet and are perfectly crisp.When I starting having kids, my mom passed down her little cookie recipe book from her original Mirro Cookie Press, so I could make my beloved spritz cookies for my family.

Almond Spritz Cookies {Gluten-Free, Dairy-Free}
Almond spritz cookies are the perfect balance of a bit of almond and touch of sweetness. This light and a perfectly crisp cookie is a holiday classic. It now can be enjoyed both gluten-free and dairy-free.
 Course Dessert
 Cuisine American
 Keyword gluten-free almond spritz cookies, gluten-free spritz cookies
 Prep Time 10 minutes
 Total Time 18 minutes
 Servings 48 4 dozen
 Calories 41 kcal

Ingredients

1 1/4 cup shortening I like Crisco
3/4 cup granulated sugar
1 egg room temperature
1 teaspoon pure almond extract
2 1/4 cup gluten-free all-purpose flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1/2 teaspoon xanthan gum leave out if your flour already has it
1/4 teaspoon gluten-free baking powder
1/4 teaspoon salt
gluten-free sprinkles optional
US Customary - Metric

Instructions

Preheat oven to 375 °
In a large bowl cream the shorting and sugar together with a mixer.
Beat in egg and the almond extract.
In a medium bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it) salt and baking powder and stir to blend ingredients.
Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
Fill your cookie pres with the dough. I used a snowflake disk for my cookies, but you can use any shape.
Form cookies on an ungreased cookie sheet. * If you are having difficulty with your cookie press, the cookie dough may not be moist enough. All gluten-free flours are different and you may need to add an additional 1/4 cup of shorting to the dough. Just add the shorting into the dough and remix and try again with the cookie press.
Decorate with gluten-free sprinkles. (optional)
Bake for 8-10 minutes. Please watch your oven because all ovens are different. Enjoy!
Store in an air-tight container.

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