I officially want to thank Carol Fenster, author of 1,000 Gluten-Free Recipes. Because of her Spritz Cookie recipe, I was still able to enjoy my favorite Christmas cookies. Giving up gluten has been hard, but it’s well worth it. I don’t get sick anymore, and it has forced me to eat healthier. I’d be happy to answer any questions about it, especially for those of you who are just starting down the gluten-free path.
I just have to say that this recipe turned out better than the regular Spritz Cookies my mom and I made the same day. They were perfectly shaped, not flat or globby. They also tasted just as a Spritz Cookie should, almond and vanilla bliss. I couldn’t even tell there was xanthan gum in them. So once again, thank you Carol! You made my first gluten-free Christmas a happy one!
Ingredients
- 2 1/2 cups Carol’s Sorghum Blend (1 1/2 cups sorghum flour, 1 1/2 cups potato/cornstarch, 1 cup tapioca flour)
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 3 egg yolks
- 1 tbs 1% milk
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- Place a rack in the middle of the oven. Preheat the oven to 375 degrees F. Have a 15×10 inch ungreased baking sheet (not non-stick) ready. Have your cookie press and plates ready. In a small bowl, whisk together the sorghum blend, xanthan gum, and salt until well blended; set aside.
- In a medium bowl, beat the butter and sugar with an electric mixer on medium speed until well blended. Beat in the egg yolks, milk, vanilla, and almond extract. Reduce the speed to low and gradually beat in the flour mixture until the dough is smooth. It should be soft an pliable, not stiff and hard. Divide the dough into four balls; tightly wrap three of them so they don’t dry out and place on the countertop. Do not refrigerate the dough.
- Following the directions accompanying the cookie press, roll the ball of dough into a log and fill the cookie press. Press the cookies onto the baking sheet about one inch apart. If the dough is too stiff, return all the dough to the mixing bowl and beat in another tablespoon of mile. If it is too wet, add more sorghum blend a tablespoon at a time.
- Bake 10 to 12 minutes or just until the edges of the cookies turn golden. Do not overbake. With a very thin metal spatula, immediately transfer the cookies to a wire rack to cool completely. If you leave them on the cookie sheer too long, they will be hard to remove. Store tightly covered, for up to two days, or in the freezer for up to one month.
On a side note, I like to add either red or green food coloring to the dough to make it more festive! Be careful if you choose to add it, a little goes a long way.
