Gluten-Free Spritz Cookie Recipe

These delightful gluten-free cookies by Ellen Brown are a perfect sweet treat to enjoy for the holidays. Recipe yields three to four dozen cookies.

Ingredients

1 cup white rice flour

1 cup confectioners’ sugar

½ cup sweet rice flour

½ cup potato starch

½ cup almond meal

1 tsp. xanthan gum

½ tsp. salt

½ lb. unsalted butter, sliced

1 large egg

1 large egg white

1 tsp. pure vanilla extract

½ tsp. pure almond extract

Gluten-free sugar sprinkles

Small gluten-free candies

Candied cherries

Preparation

Combine white rice flour, confectioners’ sugar, sweet rice flour, potato starch, almond meal, xanthan gum, and salt in a food processor fitted with a steel blade and blend for 5 seconds. Add butter to the work bowl and process, using on-and-off pulsing, until mixture resembles coarse meal. Combine egg, egg white, vanilla, and almond extract in a small cup and whisk well. Drizzle liquid into the work bowl and pulse about 10 times or until stiff dough forms. Divide dough in half and wrap each half in plastic wrap. Press dough into a pancake shape. Refrigerate for one hour or until firm (up to two days). Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Press dough through a cookie press onto the baking sheets. Decorate with sugar sprinkles, candies, and candied cherries as desired, and bake cookies for 10-12 minutes or until edges are brown. Cool cookies for two minutes on the baking sheet, then transfer to a baking rack to cool completely.