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.
Prep Time10 minutesmins
Total Time18 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten-free almond spritz cookies, gluten-free spritz cookies
1 1/4cupshorteningI have only used shortening in this recipe. I do not recommend substituting butter or coconut oil. I like Crisco.
3/4cupgranulated sugar
1largeegg
1teaspoonpure almond extract
2 1/4cupgluten-free all-purpose flourI 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.
1/2teaspoonxanthan gumleave out if your flour already has it
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 press 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.
Notes
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.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.I used a snowflake disk for my cookies, but you can use any shape.Mama says, "Check all of your labels!"