The day before Christmas vacation started my daughter had a cookie exchange for Girl Scouts that we needed to contribute 4 dozen cookies.
My first thought was Spritz Cookies since you can knock out like 30 cookies a cookie tray with a Cookie Press!! And since they are quite easy to prepare, 7 dozen would be a breeze. And on top of it we even dipped the cookies in Ghirardelli Dark Melting chocolate to make the cookies yummier and prettier when presented.
These cookies are delicate and crisp with a rich, buttery flavor that will keep you coming back for just one more… and then another, and then another…. LOL!
“Classic” Gluten Free Spritz Cookies
- 1-1/2 cups butter
- 1 cup granulated sugar
- 2 eggs
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3-1/2 cups gluten free flour
- 1 tablespoon xanthan gum
- 1 teaspoon baking powder
- Cookie Press
- Dark Melting Chocolate Wafers* (recipe at bottom)
Preheat oven to 375º F.
With a stand or hand mixer, thoroughly cream butter and sugar. Add eggs, milk, vanilla and almond extract until well combined.
In a separate bowl combine flour, xanthan gum and baking powder.
Add dry ingredients slowly to wet ingredients.
Place cookie dough in to the Cookie Press with desired disk attached.
Press cookies onto an ungreased cookie sheet.
Bake 10-12 minutes or until slightly browned on edges.
Remove Cookies from Sheet and cool on rack.
Repeat until all dough is gone.
Once your cookies are cooled you can dip in melted chocolate to add extra flavor.
Makes 7-8 dozen cookies.
* Dark Melting Chocolate:
Place an 1″ of water in a pot or double boiler.
Next place desired amount of melting chocolate (I used Ghirardelli Dark Melting Waffers) in top pan of a double boiler over low heat.
Stir Constantly until smooth and melted. Do not overheat or chocolate will burn.
And do not allow water to boil in bottom pan.
Once ready, you can dip your cookies and let cool/harden on a cookie rack.
Recipe Adapted from Wilton