Spritz Cookies – Gluten Free
Cream butter and cream cheese. Stop to scrape sides. Add sugar to butter mixture and cream. Add vanilla and blend. Add dry ingredients and mix well until you have a stiff dough. Stop and scrape sides at least once. Dough can be colored with paste food coloring if desired.
Refrigerate dough for 15 to 30 minutes until it is less sticky.
Pack dough into a cookie press and press cookies onto ungreased baking sheets leaving about 1 inch between. Keep unused dough chilled until needed. Decorate with colored sugars or other decorations. Bake one tray at a time on rack set in upper 1/3 of oven at 350 °F for 9 – 11 minutes or until just starting to brown. Cool slightly on trays before removing to racks to cool completely.
Store in airtight container.
Make sure you use ungreased cookie sheets and thoroughly cool and wipe down the grease on any before reusing them.
For the GF flour mix, I use Kathy P’s All Purpose Rice Flour Mix.
Copyright © 2001 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Other flavor possibilities are orange extract, lemon extract, anise extract or mint extract.